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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I'm ok with this, but my family really really likes it. Ingredients:
2 pheasants, disjointed |
1 lb bok choy or 1 lb chinese cabbage, chopped in one inch pieces |
3 tablespoons fresh ginger |
4 ounces soy sauce |
6 ounces rice wine |
6 garlic cloves, minced |
2 tablespoons pepper |
4 ounces peanut oil |
3 ounces fermented black beans |
Directions:
1. Put Bok Choy and pheasant in a large sauce pan and add enough water to cover.
2. Add all remaining ingredients and bring to a boil.
3. Cover and simmer forty minutes or until tender.
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