2 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon minced fresh gingerroot or 3/4 teaspoon ground ginger
1 tablespoon chicken bouillon granules
1 1/3 cups water
1 boneless skinless pheasant breast (about 3/4 pound) cut into strips
2 tablespoons vegetable oil, divided
1 cup broccoli florets
1 cup julienne carrots
1 cup julienne celery
1 cup julienne onion
1 cup frozen snow peas
Hot cooked white or wild rice

In a small bowl, combine the soy sauce, cornstarch, ginger and bouillon. Add water; set aside.

In a skillet or wok over medium-high heat, stir-fry pheasant in 1 tablespoon of the oil until no longer pink, about 3 to 4 minutes. Remove and keep warm.

Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes.

Add celery, onion and peas; stir-fry until the vegetables are crisp-tender, about 4 to 5 minutes.

Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes.

Return meat to pan and heat through.

Serve over rice.

Yields 4 servings.