Vegetable & Pheasant Stir Fry with Black Bean Sauce
A twist on the usual mid-week stir fry dinner. We used pheasant meat, but you could really use any type of game meat. As long as the meat is cut into small strips, so it can cook quickly. Wholesome and filling – a quick and tasty meal for all the family to enjoy!
- I large head of broccoli
- 2 sweet red or yellow peppers
- Sesame or sunflower oil for frying
- 2 cloves of garlic – peeled and chopped
- 2cm of ginger peeled
- ½ red chilli – deseeded and finely chopped
- Meat of 2 pheasants cut into thin strips and finely chopped
- 1 packet of straight to wok black bean stir fry sauce (or you could try making your own!)
- 1 tbsp of soy sauce
- Separate the broccoli florets and cut length ways into thin slices. Destalk and deseed the peppers and cut into rings. Set the vegetables aside in a bowl.
- Heat the wok or pan on a high heat. Add the oil to the wok, followed by the garlic, ginger and chilli and fry for a few seconds. Keep an eye on the pan, ensuring the vegetable don’t burn.
- Add the pheasant strips in batches. The meat should only take a few minutes to cook. The pheasant should be lightly browned but not overdone. Place in a warm dish.
- When all the meat is cooked, stir fry the vegetables in stages for a few minutes a time and then remove from the heat as per the meat. Ensure the vegetable are still crisp and crunchy.
- When all is done, tip the meat back into the pan, add the black bean sauce and soy sauce and stir until bubbling.
- Add the vegetables, toss and serve immediately with rice or noodles. Enjoy!