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    You are in: Home / Chinese / My Aunt's Asian Pheasant Recipe
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    My Aunt's Asian Pheasant

    My Aunt's Asian Pheasant. Photo by TeresaS

    1/1 Photo of My Aunt's Asian Pheasant

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Iowahorse's Note:

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

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    My Private Note



    Units: US | Metric


    1. 1
      Put Bok Choy and pheasant in a large sauce pan and add enough water to cover.
    2. 2
      Add all remaining ingredients and bring to a boil.
    3. 3
      Cover and simmer forty minutes or until tender.

    Ratings & Reviews:

    • on November 09, 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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for My Aunt's Asian Pheasant

    Serving Size: 1 (625 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1081.8
    Calories from Fat 593
    Total Fat 65.9 g
    Saturated Fat 15.6 g
    Cholesterol 284.0 mg
    Sodium 1821.1 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 2.3 g
    Sugars 1.9 g
    Protein 96.4 g

    The following items or measurements are not included:

    fermented black beans

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