Instructions: In a small bowl, combine the soy sauce, cornstarch, ginger and bouillon.

Add water; set aside. In a skillet or wok over medium-high heat, stir-fry pheasant in 1 tablespoon of oil until no longer pink, about 3-4 minutes.

Remove and keep warm. Add remaining oil to pan. Stir-fry broccoli and carrots for 2 minutes. Add celery, onion and peas; stir-fry until the vegetables are crisp-tender, about 4-5 minutes. Stir in soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes.

Return meat to pan and heat through. Serve over rice.

Yield: 4 servings.

NOTES : "I learned creative ways to prepare game while cooking for hunters at a lodge in Alaska, where my husband was a guide. Everyone enjoyed this savory stir-fry. It looks as good as it tastes."

Kenning, Hutchinson, Minnesota.

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