Pheasant And Vegetables With Mustard Sauce

Ingredients

• 1- 1-1/2 lbs pheasant breast cut into bite size pieces
• 1 Tbsp Sugar
• 2 tsp cornstarch
• 2 tsp dry mustard
• 3 Tbsp reduced sodium soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp vegetable (divide oil)
• 2 cloves garlic minced
• 1 small red pepper (thinly sliced)
• 1/2 cup celery (sliced thin)
• 1 small onion (sliced)
• Chives for garnish
• 1/2 cup roasted peanuts
• Chinese egg noodles or rice

Directions

Combine sugar, cornstarch, mustard in a bowl and add soy sauce, water, vinegar, and stir until smooth. Heat the wok and drizzle 1 Tbsp oil in it and add pheasant and garlic and stir. Fry for 5 minutes until done and remove from pan and set aside. Drizzle remaining oil in wok and add celery, pepper and onion, and stir fry for 3 minutes until tender crisp. Stir in soy sauce mixture into wok for 30 seconds until it boils and thickens. Add pheasant and cook until heated thoroughly. Garnish with chives and peanuts.