Chinese Pheasant

1 pheasant, boned, skinned, cut in bite sized pieces,

2 tablespoons cooking oil

2/3 cup sliced celery

1/2 cup sliced green onion

1 (8 ounce) can sliced water chestnuts

6 ounces snow peas

6 ounces pineapple chunks

1/2 cup chicken broth

1/4 cup sugar

1 tablespoon cornstarch

1/2 teaspoon powdered ginger

2 tablespoons vinegar

2 tablespoons soy sauce

Add oil to hot wok or large iron skillet. Add pheasant and stir fry for five minutes. Add celery, onion, water chestnuts and stir fry two more minutes. Add pea pods, pineapple chunks and broth, stir fry for two more minutes. In a small bowl, mix sugar, cornstarch, ginger, vinegar and soy sauce and pour over pheasant and vegetable mix. Reduce heat, stir and simmer until sauce thickens, about two minutes.

Serve mixture over rice.

Copyright 1998-2014 Stephen Ricciardelli