Pheasant Stir Fry 2 tablespoons soy sauce 2 tablespoons cornstarch 1 tablespoon minced fresh gingerroot or 3/4 teaspoon ground ginger 1 tablespoon chicken bouillon granules 1 1/3 cups water 1 boneless skinless pheasant breast (about 3/4 pound) cut into strips 2 tablespoons vegetable oil, divided 1 cup broccoli florets 1 cup julienne carrots 1 cup julienne celery 1 cup julienne onion 1 cup frozen snow peas Hot cooked white or wild rice In a small bowl, combine the soy sauce, cornstarch, ginger and bouillon. Add water; set aside. In a skillet or wok over medium-high heat, stir-fry pheasant in 1 tablespoon of the oil until no longer pink, about 3 to 4 minutes. Remove and keep warm. Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes. Add celery, onion and peas; stir-fry until the vegetables are crisp-tender, about 4 to 5 minutes. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice. Yields 4 servings.