Sweet and Sour Pheasant

SHARON   posted 04-14-98 
  Sweet and Sour Pheasant

  1 pheasant, skinned and boned 
  1 T soy sauce 
  2 T flour 
  1/2 red pepper 
  1/2 green pepper 
  1/2 yellow pepper 
  1 medium onion or 6 green onions 
  5 T oil 

  1 T soy sauce 
  1 T vinegar 
  1 T sherry wine 
  1 T ketchup 
  1 T sugar 
  1/2 T cornstarch, blended in 6 T water 

Cut pheasant into cubes, add soy sauce and marinate 30 minutes. 

Drain off marinade and coat pheasant with flour. Slice peppers into 
julienne strips and thinly slice onions. Blend sauce ingredients. Heat 
4 tablespoons oil in wok or large frying pan and fry pheasant pieces
until golden brown. 

Drain and keep warm. Add remaining tablespoon oil to wok or frying pan
and heat. Add onions and peppers and stir fry about 2-3 minutes. Add the 
sauce mixture to pan and cook until slightly thickened. 

Return pheasant to wok or pan and cook another 2 minutes.  

Serves 2 to 3 

Return to Mimi's Archive Page