Pheasant and Partridge Stir Fry

Preparation Time:


Cooking Time:

20 mins



Rate This Recipe

Please login to rate this recipe Login

A really simple, quick, tasty and healthy dinner on those nights you are pressed for time!


  • 2 Pheasant breasts (boneless and skinless) cut into strips
  • 2 Partridge breasts (boneless and skinless) cut into strips
  • 200g Broccoli florets
  • 120g Sliced carrots
  • 75g Mangetout
  • 100g Beansprouts
  • 2tbsp Cornflour
  • 2tbsp Reduced salt soy sauce
  • 1tbsp Crushed ginger
  • 1 Stock pot chicken stock
  • 300ml Water
  • 100g Egg noodles (medium)
  • 2tbsp Sesame oil


  1. Mix the soy sauce, cornflour, ginger, stock pot and water in a small bowl and place to one side (keep checking on it so the cornflour doesn't go hard!).
  2. Add 1tbsp of sesame oil to a hot wok and add the pheasant and partridge. Cook for 3-4 minutes, turning constantly, until no longer pink. Remove and place in a warm bowl and keep warm (don't cook)
  3. Add remaining oil to the wok and stir-fry the broccoli and carrots for 2 minutes. Then add the mangetout and beansprouts and cook for a further 5 minutes or until the vegetables are crisp but tender. At the same time boil the egg noodles for approximately 4 minutes until cooked, drain and keep to one side.
  4. Mix in the soy sauce mixture to the wok and bring to the boil. Add the pheasant and partridge and stir for a further 2 minutes.
  5. Add the noodles to the wok and stir to a good mix.
  6. Serve and enjoy.