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