Kung Pao Pheasi

Ingredients (serves 4-6):

1 pheasant, diced. I include thighs & legs for this recipe.
5 or 6 cloves of garlic, crushed.
Thumb size piece of ginger, grated.
Couple of peppers, diced.
1-2 tsp Sichuan peppercorns.
5 or 6 dried red chillis
4 or 5 spring onions
Handful of peanuts or cashews & splash of sesame oil (optional allergens)
Drizzle of rapeseed oil.
Sprinkling of sesame seeds (optional allergen).

Marinade : -

1 tbsp light soy sauce
1 tbsp Chinese rice wine (Shaoxing) or dry sherry (sherry is gluten free).
1 tsp bicarb
2 tsp cornflour

Sauce : -
75ml light soy sauce
2 tbsp Shaoxing or dry sherry
2 tbsp balsamic vinegar
2 tbsp honey
2 tsp dark soy sauce
1 tsp corn flour
125ml stock.

Method :

1) Mix marinade and marinate the pheasant for 15-20 mins.

2) Heat wok/frying pan with a drizzle of oil and fry off meat 2-3 mins. Remove with slotted spoon and set aside.

3) Fry off garlic & onion, add chillis & sichuan peppercorns. Cook 1-2 mins.

4) Combine sauce ingredients, add to wok, bring to boil whilst stirring. Reduce to preferred consistency.

5) Put meat back in wok, add peppers and stir well till meat is cooked through.

6) Add nuts, sesame oil & spring onions, mix well so the sauce coats everything, and cook 2 mins.

7) Serve with rice, noodles or fried rice, garnish with sesame seeds.

Tips : -

If, like me, you’re a spice wuss start with fewer chillis & Sichuan peppercorns - you can always add more.

If you need or wish to reduce the amount of salt you can substitute some of the soy for stock or water.