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Kung Pao Pheasant

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Photo by: MTR

Recipe by: KitchenGod

This is a really tasty way to prepare wild pheasant. I just debreast the birds and use the meat for this dish. I serve with rice.

Ready in 35 mins

Added to favorites by 8 cooks

Ingredients

Serves: 4

2 tablespoons dry sherry
1 tablespoon plus 2 teaspoons cornstarch
1 teaspoon salt (I use sea salt)
pepper to taste
4 pheasant breasts (from 2 birds), cut up into bite-sized pieces
4 tablespoons peanut oil
2 tablespoons soy sauce (I use low-sodium)
1 tablespoon white wine vinegar
1/4 cup chicken broth
2 teaspoons white sugar
1 teaspoon hot pepper flakes (adjust to meet level of heat you want)
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
6 green onions, chopped
1/2 cup dry roasted peanuts

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Preparation method

Prep: 15 mins | Cook: 10 mins | Extra time: 10 mins, marinating

Mix 1 tablespoon sherry, 1 tablespoon cornstarch, salt and pepper together in a bowl. Add pheasant pieces and stir until pheasant is coated in mixture. Stir in 1 tablespoon of oil and let sit for 10 minutes.

In a new bowl, mix 2 teaspoons cornstarch with soy sauce, vinegar, 1 tablespoon sherry, chicken broth, and sugar. Stir together and set aside.

Heat oil in frying pan over medium heat. Add a tablespoon of oil. When it is hot (it will be shimmering) add peanuts and chili flakes and cook for 2-3 minutes. Be sure to stir so peanuts don't burn.

Set peanut mixture aside in bowl. Add 2 remaining tablespoons oil to pan and increase hit to high. Add garlic, ginger and pheasant and stir until pheasant is just about cooked.

Add peanuts back inot the pan and stir until sauce bubbles and thickens. Turn off heat, stir in scallions and serve.

Last updated: Oct 14 2011