Pheasant Stir-Fry

Ingredients:

• 2 pheasant breasts, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 green onions, chopped
• Cooked rice for serving

Instructions:

1. In a bowl, combine the soy sauce, hoisin sauce, sesame oil, and cornstarch. Add the pheasant slices and marinate for 15 minutes.
2. Heat the vegetable oil in a large wok or skillet over high heat. Add the garlic and ginger, and stir-fry for 30 seconds.
3. Add the marinated pheasant and cook until browned and cooked through, about 5 minutes. Remove and set aside.
4. In the same wok, add the bell peppers, broccoli, and carrot. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
5. Return the pheasant to the wok and toss everything together. Cook for another 2 minutes.
6. Garnish with chopped green onions and serve over cooked rice.