Pheasant, cut in bite-sized chunks
Flour seasoned with salt
Vegetables of choice, to stir fry
2 Tbsp. Soy sauce
2 Tbsp. sugar
2 Tbsp. vinegar
2 Tbsp. catsup
2 Tbsp. white wine
¾ cup water
2 Tbsp. corn starch
Put flour in a plastic bag and season with salt. Add pheasant and shake to coat. Fry the pieces in hot oil in a wok or large skillet. As the pheasant browns, remove the pieces to a well covered plate with paper towels to drain.
Stir fry your favorite vegetables in hot oil. Use a variety such as broccoli, carrots, onions, green and red peppers, water chestnuts or others.
While the vegetables are cooking to tender-crisp, mix sugar, vinegar, catsup, white wine, water, and corn starch. It is easiest to place all ingredients in a jar and shake until well mixed. When the vegetables are done almost to your liking, add the sauce and the pheasant and stir and cook until the sauce has thickened and the meat is heated through. Serve over rice.
Submitted by Ralph Carr