Ingredients for My Aunt's Asian Pheasant
- 1.5 lbs pheasant
- 1 bunch bok choy
- 1 tsp fresh ginger
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 clove garlic
- Pepper
- Peanut Oil
- Fermented Black Beans
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 4 cups chicken broth
- chopped green onions (optional)
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How to Make My Aunt's Asian Pheasant
- Rinse 1.5 lbs pheasant and cut into serving pieces. Set aside.
- In a large pot or Dutch oven, combine 1 bunch bok choy (roughly chopped), 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice wine vinegar, 1 tsp sesame oil, 1 tsp grated ginger, 1 clove minced garlic, and 4 cups of chicken broth.
- Add the pheasant pieces to the pot. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover the pot, and simmer for 40 minutes, or until the pheasant is cooked through and tender.
- Before serving, taste and adjust seasoning as needed. Garnish with chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
7g
Fat
78g
Carbs
3g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Beans Poultry American Asian Chinese Japanese Korean Easy Fall Holiday Event Spring Winter Stove Top Seasonal Black Beans Wild Game Meat Pheasant Superbowl Taste Mood Equipment Presentation Served Hot 3 Steps Or Less 4 Hours Or Less
