Stir-Fried Pheasant and Mushrooms

1 cup regular long-grain rice

2 whole large pheasant breasts

2 tablespoons soy sauce

2 tablespoons cooking or dry sherry

2 teaspoons cornstarch

1 teaspoon minced gingerroot or 1/4 teaspoon ground ginger

1/4 teaspoon sugar

1/8 teaspoon garlic powder

1 pound medium mushrooms

4 green onions

salad oil

1 cup frozen peas, thawed

About 30 minutes before serving:

Prepare rice as label directs; keep warm.
Meanwhile, cut each pheasant breast lengthwise in half; remove skin and bones. Then, with knife held in slanting position, almost parallel to the cutting surface, slice across width of each half into 1/8-inch-thick slices. In medium bowl, mix chicken, soy sauce, sherry, cornstarch, gingerroot, sugar, and garlic powder; set aside.
Thinly slice mushrooms; cut each green onion crosswise into 3-inch pieces. In 12-inch skillet or wok over medium-high heat, in 1/4 cup hot salad oil, cook mushrooms and green onions, stirring quickly and frequently, until mushrooms are tender, about 2 minutes. With spoon, remove mushroom mixture to bowl.
In same skillet or wok over high heat, in 3 more tablespoons hot salad oil, cook pheasant mixture, stirring quickly and frequently, until pheasant is tender, about 2 to 3 minutes. Return mushroom mixture to skillet; add peas; heat through. Serve with rice. Makes 4 servings.
This is great with chicken after the pheasant runs out.
Bring a couple of boxes of instant rice and the pheasant mixture on a camping trip and you've got a delicious hot meal.
Enjoy!!
-- Mrs. C.