Ingredients
1 – 2 pheasant breasts per person depending on size and appetite or a handful of pre-cooked shredded leg each (see below).
Drizzle of rapeseed oil
2stp cornflour
4 tbsp water
2 cloves of garlic, crushed
2/3 tbsp minced fresh ginger.
4 tbsp soy sauce
4 tbsp honey
1 tbsp rice vinegar (or cider vinegar)
½ tsp sesame oil
A bag of your favourite stir-fry veg
Spring onions and sesame seeds to garnish