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–+ servings
Pheasant stir fry sits on a table.

Spicy Ginger Upland Stir Fry

Jack Hennessy
'The easiest, quickest, most delicious wild stir fry you will ever make.'
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine Chinese
Servings 4 people
Calories 730 kcal

Ingredients
  

  • 24 oz upland game breasts cut into thin strips
  • 2 tsp fresh garlic minced
  • 2 tsp fresh ginger minced
  • 1 medium red onion julienned
  • 1 red bell pepper julienned
  • 1 green bell pepper julienned
  • 6 oz baby corn drained
  • 4 oz water chestnuts drained
  • 4 oz broccoli florets
  • 4 oz snow or sugar snap peas
  • 8 oz baby portobello mushrooms
  • 1 carrot minced
  • 4 tbsp sambal chili paste
  • 4 tbsp honey
  • 1/2 tsp sesame seed oil
  • Peanut oil
  • kosher salt
  • fresh cracked black pepper
  • 2 cups jasmine rice
  • 2 3/4 cups cold water
  • chives minced, for garnish

Instructions
 

  • Slice your bell peppers and red onion julienne, then cut your upland breasts into long strips. Keep vegetables and meat in separate bowls. Mince carrots and finely mince garlic and ginger. Cut broccoli into florets, slice baby portabellas (if not already sliced).
  • Heat a large skillet or wok on high heat with a thin layer of peanut oil.
  • To make rice, add 2 cups jasmine rice to medium saucepan with 2 3/4 cups cold water. Cover and bring to boil. Once boiling, turn to low and then off once water is absorbed. This will likely take 10-15 minutes.
  • If cooking white-flesh meat like pheasant, add to hot skillet or wok first without vegetables. Dust with kosher salt and freshly cracked black pepper. Cook bird to almost done then add vegetables. Dust with a little more salt and pepper and stir to sear all evenly and adequately.
  • If cooking red-flesh bird protein, like prairie grouse, add meat and vegetables simultaneously and dust with kosher salt and freshly cracked black pepper. Stir to evenly sear with the goal of medium-rare for red meat.
  • When vegetables are seared, add 1/4 tsp each of freshly minced ginger and garlic. (If cooking all together, add 2 teaspoons of each.) Add just a drop of sesame seed oil per serving. Stir in for 1 minute, until garlic and ginger are aromatic.
  • Add, per serving, 1 tbsp each of chili paste and honey.
  • Once vegetables and meat are evenly coated, plate rice and top with vegetables and meat. Garnish with freshly minced chives.

Nutrition

Calories: 730kcalCarbohydrates: 120gProtein: 48gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 109mgSodium: 237mgPotassium: 1458mgFiber: 7gSugar: 27gVitamin A: 4269IUVitamin C: 113mgCalcium: 81mgIron: 3mg
Keyword Pheasant, stir-fry, upland game birds
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