Ingredients:
10 oz pheasant breast, sliced thin
2 Tbsp Soy Sauce
1 Tbsp Sesame Oil
4 Cups steamed jasmine rice or rice blend
1 Cup chopped wild leeks, ramps
¼# wild morels, cut in half
Stir Fry Sauce
1 Tbsp Sesame oil
1 Tbsp - Fresh ginger, minced
2 tsp minced garlic
¼ tsp hot pepper, cayenne or togarashi
2 Tbsp Honey
½ Cup pheasant or poultry stock
1/3rd cup soy sauce
1 Tbsp corn starch (mix with 1 + Tbsp cold water to make a slurry)
Directions:
Slice pheasant into ¼" thick strips. Cut across grains. Place in bowl and toss with 1 Tbsp. sesame oil and 2 Tbsp. soy sauce to marinate for at least 1 hour.
Steam rice and set aside. Keep warm until plating.
Pre heat wok or sauté pan to medium high. Add 1 Tbsp of sesame oil, ginger and spice. Stir in oil until very aromatic.
Add pheasant strips to pan and sear in hot oil until lightly brown on both sides. Continue to cook until the pheasant is almost cooked through. 155 degrees internal temperature.
Add morels, wild leeks and toss until they just begin to soften.
Add soy sauce, stock, honey and cornstarch slurry. Stir in wok until sauce has thickened.
Pour over warm steamed rice.
Serves 4