Cashew Pheasant Stir Fry
Serves
4
Prep Time
15 mins
Cook Time
10 mins
Serves
4
Prep Time
15 mins
Cook Time
10 mins
Simple and healthy cashew, pheasant stir fry as used by Matt Peacock and Roxy Winstanley in our Field to Fitness Campaign.
Ingredients
| For the dish | |
| 4x | Pheasant breast |
| 3x | Whole garlic, minced |
| 1x | Red onion, sliced |
| 1x | Medium red sweet pepper, small slices |
| 2x handfuls | Mangetout |
| 1/3 of a cup | Unsalted dry roasted cashews, |
| 1x can | Sliced water chestnuts, drained |
| 2 tbsp | Reduced soy sauce |
| 2 tbsp | Oyster sauce |
| 2 tsp | Sesame oil |
chop up the red pepper, onion, remove the ends and string edges of the mangetout, then crush the garlic. Start by sweating the onion then once it is golden add in the garlic for one minute followed by the pepper, water chestnuts and mangetout.
heat a little oil in the pan then add the cashews, fry until a golden brown. Remove from heat.
add in the chopped-up pheasant breast, fry for 3- 4 minutes, turning constantly so the meat browns all over then add in the oyster sauce and soy sauce. Bring it to a simmer for 2 minutes and then it is ready to serve with rice or noodles.
Protein (100g) |
27 |
Calories (100g) |
119 |
Fat (100g) |
1.2 |
Cholesterol (100g) |
66 |
Selenium (100g) |
0.37 |