Cashew Pheasant Stir Fry

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

Serving 4

	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

Start with the vegetables

Chop up the red pepper, onion.

Remove the ends and string edges of the mangetout.

Then crush the garlic.

Cashews

Heat a non stick wok or frying pan then add the cashews.

Cook until the nuts start to brown then remove from the heat.

Heat the vegetables

Once you have removed the cashews from the pan add half the sesame oil to the pan then add in the garlic and onions, stir fry until lightly brown then add in the red pepper, water chestnuts and mangetout.

Pheasant

Protein (100g)	27
Calories (100g)	119
Fat (100g)	1.2
Cholesterol (100g)	66
Selenium (100g)	0.37

View Pheasant recipes