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2. In a separate pan, heat a little oil in the pan then add the cashews, fry until a golden brown. Remove from heat. 3. Once the vegetables have cooked. add in the chopped-up pheasant breast, fry for 3- 4 minutes, turning constantly so the meat browns all over then add in the oyster sauce and soy sauce. Bring it to a simmer for 2 minutes and.
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Fry for about 20 seconds then add the pheasant and all the marinade. Stir well and cook for a minute then add the rest of the stir-fry ingredients. Cook for a couple more minutes, stirring often; you want the pak choi to soften a little. Spoon the stir-fry mix into a bowl and place the pan back on a medium heat.
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Stir thoroughly and allow to simmer for 20-30 minutes. For thicker sauce, add 2 more teaspoons of corn starch slurry (or more). In a wok or large cast iron skillet, heat a thin layer of oil on medium-high. Once oil surface temp reaches 500 degrees Fahrenheit, add onion, carrots, and broccoli and lightly salt and pepper.
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Cut pheasant into ¾-inch pieces. Mix with 3 tablespoons orange juice and 2 tablespoons sherry and set aside. Combine remaining orange juice and sherry with ¼ cup chicken stock, hoisin sauce, soy sauce, cornstarch, and salt in a small bowl.
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Add the pheasant and stir-fry for 30 seconds, then add the bell pepper, garlic, ginger and green onions and stir fry another 30 seconds. Stir the sauce well and pour it into the wok. Add the peanuts and toss to combine. Bring to a rapid boil and stir fry for 30 seconds to 1 minute. Serve immediately over white rice with a beer.
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Cook and stir pheasant and garlic for 6-8 minutes, or until pheasant is just barely pink. Remove from pan and cover to keep warm. Increase heat slightly, add remaining oil and vegetalbes. Cook and stir until vegetables are crisp-tender. Add pheasant back to pan and heat through for a minute. Add sauce to pan, stir over medium heat until it.
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Add water and set aside. In a skillet or wok over medium-high heat, stir-fry pheasant in 1 tablespoon of oil until no longer pink, about 3-4 minutes. Remove and keep warm. Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes. Add celery, onion and peas, then stir-fry until the vegetables are crisp-tender, about 4-5 minutes.
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In a skillet or wok, stir-fry pheasant in 1 tablespoon oil for 3-4 minutes or until no longer pink. Remove and keep warm. Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes. Add the celery, onion and peas; stir-fry until the vegetables are crisp-tender, about 5 minutes. Stir soy sauce mixture and add to the skillet; bring to.
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Add onions and stir until just browned. 3. Reduce heat and add pheasant/chicken/tofu. Brown, stirring continuously. 4. Add broccoli, bell pepper, peanuts, and spices. 5. Continue to cook over low heat for 15-20 minutes, keeping a "low sizzle" going and stirring frequently. 6.
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Set aside the vegetables in a bowl. Heat the wok or pan, and add a little oil, swirling around until it coats the whole pan and is very hot. Pour off any excess. Now add the garlic, ginger and chilli and fry for a few seconds. Add the pheasant strips in batches, stirring frantically. Each batch should take only minutes and the pheasant should.
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When it begins to smoke, add the garlic, ginger and the white parts of the scallions, as well as the chiles (if using), and stir fry them about 30 seconds. Add the chile bean paste and the reserved pheasant and toss to combine for a few seconds.
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The most time-consuming aspect of the recipe is the prep work. Once it is time to cook, everything happens very fast with stir-fry. In the end, you are left with a dish of crisp, seared vegetables and juicy pheasant strips soaked in a sweet glaze and served over steaming rice. Makes two servings. 2 pheasant breasts, butterflied and sliced
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For the sauce, mix the soy, orange juice, marmalade and vinegar together and set aside. Mix the 1 tablespoon of corn starch with about 2 tablespoons water in a little bowl and set aside. Heat the oil in a wok or small, heavy pot to 350°F to 360°F. Set a baking sheet nearby and line it with paper towels.
Pheasant Free Stock Photo Public Domain Pictures
Cook the Stir-Fry. Once the pheasant has finished marinating, heat the sesame oil over medium-high heat in a large pot, or ideally a wok. Strain the pheasant from the marinade and add to the pot. Stir-fry for 1 minute, turning the pheasant pieces to ensure that all sides get seared. Add in the garlic, ginger, bell pepper, mushrooms, broccoli.
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Add the finely minced garlic and cook it for 30 seconds. Remove skillet/wok contents and set aside. Add a little bit more peanut oil and the bird thigh meat to the hot skillet or wok. Sear it hot and fast. When cooked, add your vegetables back to the skillet or wok along with the sauce ingredients.
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Heat a large non-stick or cast-iron pan over medium-high heat. Add 1 tablespoon of oil and sauté carrots and peppers for 3-4 minutes, until slightly softened. Stir occasionally. Add ginger and cook an additional minute, then remove veggies to a plate and cover to keep warm. Make the sauce by stirring to combine 1 tablespoon of cornstarch.
