Ginger Pheasant Stir Fry
Aromatic, fresh ginger and garlic come together for the perfect stir fry. Pheasant, a wild game bird, can be substituted with chicken, turkey, pork, beef or shrimp - anything really! This recipe is paleo - gluten, grain, dairy, refined sugar and soy-free.
- 2-3 pheasant breasts (or other meat), sliced into thin strips.
- 2-inch piece of fresh ginger, peeled and finely grated
- 5 garlic cloves, smashed and minced
- 1 large onion, chopped
- 1 cup red cabbage, roughly chopped
- 1/2 cup water
- 1 tablespoon arrowroot powder or tapioca starch
- 1/4 cup coconut aminos
- 2 tablespoons coconut oil
- 1/2 teaspoon salt
- 1 small head of cauliflower, for "paleo rice"
- fresh cilantro, for garnish
- Prepare all the vegetables and ingredient measurements, this is known as Mise en place (MEEZ-on-plass) or French for "everything in place." This refers to, as a culinary artist, having your kitchen canvas prepared. :)
- Finely chop, or process cauliflower in a food processor, to create small, rice-like grains. Place in a microwavable dish and set aside.
- Using a wok or a large saute pan, heat 1 tablespoon coconut oil over high heat. Add pheasant strips (or other meat) and stir occasionally until pheasant is brown on all sides (stir-frying).
- Remove pheasant from pan. Add remaining 1 tablespoon coconut oil to pan. Add onion and cabbage and stir fry until onions are translucent.
- Add coconut aminos, ginger, garlic, salt and stir.
- Dissolve arrowroot powder or tapioca starch in water, add to stir fry mixture and stir until combined and sauce begins to thicken.
- Microwave caulfilower "rice" on high for 3 minutes until "rice" is tender.
- Serve Ginger Pheasant Stir Fry hot on top of paleo "rice" and garnish with fresh cilantro.
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