Pheasant and Black Bean Stir Fry

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Black bean and pheasant stir fry with noodles

Exotic foods have become normal, to the extent that coconut milk can be found at 4 different prices at my local shops. With all this on offer, I can’t resist giving the melting pot a stir and coming up with something new.  Real Epicurean and Julia Parsons’ seasonal food blogging event ‘In The Bag’ has a theme of game this month, and what could be  more natural than to combine sweet seasonal vegetables and pheasant with a rich Chinese sauce?


Black bean sauce, romanesco broccoli and shitake mushrooms

Yields 2-4

Pheasant and Black Bean Stir Fry
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  • 4 pheasant breasts
  • 1/2
  • Romanesco broccoli
  • 1 parsnip
  • 2 tbsp (approx) preserved black beans
  • 1 tsp sesame oil
  • 1 tsp cornflour
  • 1 shallot
  • 1 can shiitake mushrooms
  • 1 small can straw mushrooms
  • A pinch of chilli


  1. Place the black beans in a small bowl and cover with cold water.  Crush them with a spoon, and mix in the sesame oil and cornflour.
  2. Slice the shallot, and chop the broccoli. Open the cans of mushrooms.  Cut the parsnip into quarters,  and slice each quarter into 8 strips.  Chop any big mushrooms.
  3. If you're using whole pheasants, turn them breast side up.  Using a sharp knife, cut down on one side of the breast bone so the breast comes free. Slice it off and set it aside. Repeat for each breast.
  4. Chop the meat into strips.  Grease a frying pan or large wok, put in a piece of meat, and set it on a hot hob.
  5. When the pan  begins to sizzle, throw the pheasant in and stir-fry until browned.
  6. Add the shallot, broccoli and parsnip, and cook for a few minutes.
  7. Add the mushrooms and stir-fry until the hard vegetables have softened.  You can add oil or water if the pan becomes dry.
  8. When the vegetables are soft, add the sauce, and mix thoroughly.
  9. At this point I put on some noodles to serve the stir fry with. When the noodles were cooked, I added a little of the noodle water and a pinch of chilli to the stir fry.
  10. Grab  your chopsticks and dig in!
Cuisine: Chinese | Recipe Type: Dinner


  • If you’re left with two pheasant carcasses try making soup.  That’s my plan for tomorrow!
  • If you can’t find sesame oil and preserved black beans in your local supermarket, look out for  oriental shops.  These ingredients are very versatile and have a long shelf life.
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