Pheasant breast stir-fry
Thai inspired pheasant breast stir-fry
Servings: 4 people
Ingredients
- 4 pheasant breasts skinless
- 1/3 cup cornflour
- 1 brown onion
- 1 red capsicum
- 3 cloves garlic
- 4 shallots (spring onions)
- 1/4 cup cashews optional
- 1/4 cup peanut oil
Marinade
- 1 egg white
- 1 tbsp soy sauce
- 1 splash lime juice
Sauce
- 4 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp tomato sauce (ketchup)
- 3 tbsp lime juice
- 1 tbsp Mirin
- 1 tbsp Palm sugar (crushed) can substitute with brown sugar
- 1 tbsp ginger paste
- 1 teaspoon sesame oil optional
Instructions
- Assuming you will serve this with rice, it would be best to start by preparing the rice.
- Slice the pheasant breasts into bite size portions, discarding any badly blood-shot pieces.
- Whisk together the marinade ingredients in a large bowl, and add the pheasant meat to the marinade. Strictly speaking we aren’t really marinating the meat, but instead employing a Chinese stir-fry technique called ‘velveting’ to produce meat that is both crisp on the outside and tender inside. Let the meat rest in the marinade while you prepare the vegetables and sauce.
- Slice the onion, capsicum, garlic and shallots.
- Combine all of the sauce ingredients and mix well.
- Over a medium-high heat, heat 2-3cm of oil in the bottom of a wok.
- While the oil heats, add 1/3 cup of corn flour to a plate or bowl and toss the meat through the cornflour until it is evenly coated.
- Once the oil has reached around 175-180C, cook the meat in small batches without overcrowding the wok. If you don’t have a suitable thermometer, you can test the oil by adding a small piece of the meat, if the oil immediately bubbles it is hot enough.
- Once all of the meat is cooked carefully drain most of the hot oil, leaving about 1 tablespoon of oil in the bottom of the wok.
- Add the onion to the hot wok and continually stir for sixty seconds, then add the capsicum garlic and ¾ of the shallots. Continue to stir fry until the vegetables are cooked but still retain some crunch. Add the cashews (if using them).
- Add all of the sauce and heat through. Once the sauce is heated return the meat to the wok, and toss or stir everything together until it is evenly coated. Remove from the heat and serve on a bed of rice. Garnish with the remaining shallots.
