Szechuan Pheasant
Szechuan cuisine is typically a very spicy type of Chinese food and is also known for being very flavorful. Many Szechuan dishes incorporate a lot of garlic and chilli peppers. In this version I use a Korean Chili Paste (Gochujang) because I think it adds a little richer flavor to the dish.
Make sure you tenderize you breast meat before cutting it. Use a meat mallet or heavy skillet and lightly pound until a uniform thickness. This will allow it to evenly cook so pieces will not dry out. Also make sure the bird is thoroughly cleaned.
Szechuan Pheasant
15 oz of Pheasant meat cut into bit size pieces
1 green bell pepper, diced
2 tablespoons of fresh ginger, peeled and minced
4-5 green onions, diced white and green parts
3-4 dried red chilies, soak in water for 10 min then cut into thirds
1 tablespoons of Hoisin Sauce
1 tablespoon of Gochujang Korean Chili Sauce
1 tablespoon for rice wine vinegar
1/2 cup of cashews
3 tablespoons of olive oil
a few drops of sesame seed oil
Heat both oils up in a wok or other large heavy skillet. Add the bell pepper and ginger to the pan and stir allowing the pepper to soften. Then add the onions, red chilies, Hoisin, Gochujang and vinegar all this to cook for 2-3 min. Next stir in the pheasant and cover with a lid for 2-3 min. Stir in the cashews and continue to stir until the pheasant is done and then immediately plate and serve with rice if desired.
