Pheasant And Vegetable Stir Fry - cooking recipe

Ingredients

Sauce
1/2 cup reduced-sodium fat-free chicken broth
1/4 cup lemon juice
3 tablespoons reduced sodium soy sauce
2 tablespoons splenda artificial sweetener
1 1/2 tablespoons cornstarch
1 tablespoon dark sesame oil
1/8 - 1/4 teaspoon ground red pepper
Pheasant and Vegetables
2 teaspoons vegetable oil
1 1/4 lbs boneless skinless pheasant breasts, cut into strips
1 large garlic clove, minced
1 1/2 cups cut asparagus
1/2 cup julienne carrot
1/2 cup sliced green onion
1/2 cup sliced mushrooms (optional)
1/2 cup water chestnut (optional)

Preparation

For the sauce:
Combine all ingredients in a small bowl; set aside.
For the stir fry:
Heat 1 tsp oil in a large skillet or wok over medium. Cook and stir pheasant and garlic for 6-8 minutes, or until pheasant is just barely pink. Remove from pan and cover to keep warm.
Increase heat slightly, add remaining oil and vegetalbes. Cook and stir until vegetables are crisp-tender.
Add pheasant back to pan and heat through for a minute.
Add sauce to pan, stir over medium heat until it reaches a boil, and has thickened.