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Nutrition Facts
Serving Size 1 (624g) Recipe makes 4 servings The following items or measurements are not included below: fermented black beans
Calories 1081
Calories from Fat 593		(54%)
Amount Per Serving		%DV
	Total Fat 65.9g	101%
	Saturated Fat 15.7g	78%
	Monounsaturated Fat 30.4g
	Polyunsaturated Fat 14.0g
	Trans Fat 0.0g
Cholesterol 284mg		94%
Sodium 1821mg		75%
Potassium 1405mg		40%
Total Carbohydrate 10.5g		3%
	Dietary Fiber 2.4g	9%
	Sugars 2.0g
Protein 96.4g		192%
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My Aunt's Asian Pheasant

Recipe #72271 | 1½ hours | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Iowahorse
Oct 2, 2003

I'm ok with this, but my family really really likes it.

SERVES 4 (change servings and units)

Ingredients

2 pheasants, disjointed
1 lb bok choy or 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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Featured Reviews for This Recipe

From: TeresaS

On Nov 9, 2007

I have to agree with Iowahorse that this is OK, but DH loved it. I think that it had a bit too much oil in it so I would suggest to cut the amount in half. When I looked at the recipe I thought that all I needed to pick up at the store was the bok choy, I read the fermented black beans as black beans. So I was in a pinch... looked up fermented black beans on zaar and it said in a pinch you can use black bean sauce so that is what I did. Thanks Iowahorse for posting.

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