Pheasant Stir-Fry - cooking recipe

Ingredients

2 pheasant breasts
2 Tbsp. oil
1 c. water
1 tsp. instant chicken bouillon
1 Tbsp. cornstarch
4 to 6 c. vegetables, cut up or prepared stir-fry vegetables

Preparation

Cut the pheasant breasts into bite size pieces.
Stir-fry the pheasant in a very hot wok with 1 tablespoon oil, stirring until the meat is cooked (5 to 7 minutes).
Add water and bouillon. Stir in cornstarch.
Keep stirring and cook until thickened.
Put into another container and set aside.