Upland Stir Fry Recipes

UPLAND STIR FRY

Upland Stir Fry image

Any upland game bird (such as grouse or quail) may be substituted for the pheasant. Adapted from Dressing and Cooking Wild Game. Serve over rice.

Provided by Chocolatl

Categories Pheasant

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup buttermilk baking mix
1/2 teaspoon pepper
1 lb diced pheasant
2 eggs, slightly beaten
4 tablespoons peanut oil, divided
3 medium carrots, diagonally sliced
1 green pepper, cut into strips
1 small onion, sliced and separated into rings
2 tablespoons water
3/4 cup chicken broth
2 tablespoons teriyaki sauce

Steps:

Place baking mix and pepper in a large plastic zipper bag, and shake well.
Combine pheasant and eggs in a large bowl and stir well to coat.
Remove pheasant with a slotted spoon and place in bag with baking mix.
Shake well to coat.
Remove pheasant. Discard any remaining baking mix and eggs.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add carrots. Cook, stirring, 2 minutes.
Add green pepper and onion and cook, stirring, 1 minute.
Add water, cover, and steam for 3-4 minutes, or until vegetables are tender-crisp.
Remove vegetables and set aside.
Add remaining oil to pan and heat over medium-high heat.
Add pheasant and cook, stirring, until browned and no longer pink in center, about 10 minutes.
Combine chicken broth and teriyaki sauce.
Pour over meat in skillet.
Return vegetables to pan, and cook just until heated through.

SHRIMP AND BROCCOLI STIR-FRY

Shrimp and Broccoli Stir-Fry image

This colorful shrimp and broccoli stir-fry comes together quickly, when all the vegetables are prepared ahead of time.

Provided by Bibi

Categories Shrimp Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 22

Ingredients

1 cup reduced-sodium soy sauce
½ cup low-sodium chicken broth
2 tablespoons orange juice
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon ginger powder
½ teaspoon Sriracha sauce, or to taste
½ teaspoon sesame oil
3 tablespoons peanut oil, or more as needed
1 tablespoon thinly sliced garlic
1 tablespoon thinly sliced ginger
1 (12 ounce) bag broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
⅔ cup onion, cut into long slices
⅔ cup red bell pepper, cut into long thin strips
⅔ cup carrots, cut diagonally into thin slices
⅔ cup fresh snow peas, trimmed
1 pound large shrimp (21-25 per pound), peeled and deveined
1 tablespoon cornstarch
2 tablespoons cold water
2 cups cooked rice, or to taste
2 teaspoons sesame seeds, or to taste

Steps:

Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
Add stir-fried vegetables back to the skillet, and pour in sauce.
Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
Serve with hot, fluffy rice, and garnish with sesame seeds.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 40.3 g, Cholesterol 173 mg, Fat 13.5 g, Fiber 4.7 g, Protein 29.5 g, SaturatedFat 2.4 g, Sodium 532.1 mg

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