March 24, 2006

Wok this way!

Okay, first, this is creepy:

It's pretty dead on for me. Link thanks to beanie.

Second, we got a wok for one of our wedding presents. Tonight's offering was fabulous. So, I've decided the best way to cook pheasant is in the form of some chili-oil based stir-fry. Pheasant is healthy. Pheasant is difficult to shoot. Pheasant is a nice gift from the family hunters. But generally, even when wrapped in bacon, pheasant is hard-pressed to be fabulous.

So, if you have a spare vacuum-sealed pheasant in the freezer, here's my suggestion.

Black-bean chili pheasant stir-fry

1. Thaw and carve/cut one pheasant into small stir-fry sized chunks of pheasant meat. Wash and place the chunks in a bowl, ready for stir-frying.

2. Open a can of black-bean chili sauce (or what should be known as black-bean chili oil). Pour 3 Tablespoons into the wok.

3. Heat the wok to high. Add 1 yellow onion, diced, and 3 cloves of garlic diced. Sautee in the wok vigorously for 1-2 minutes.

3. Add pheasant. Continue to stir in the wok.

4. Open and drain: 1 can baby corn (E likes it cut into bite-sized pieces, I think they are bite-sized already), 1 can water chestnuts, 1 can button mushrooms. Add all drained vegetables to wok, turn down the heat to medium-high and continue stirring for 1-3 minutes. Cover if bored.

5. Chop 1/3 bunch of washed parsely cilantro. Mix with 2 cups bean sprouts.

6. When the meat is cooked through and the vegetables are well soaked in chili-oil, turn to low heat, continue to stir, add parsely cilantro & bean sprouts. Stir and cool.

7. After 1-2 minutes, turn off heat. Continue to stir until ready to be served. Serve hot, from the wok, either over rice or on its own.


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