Preparation / Directions:
Combine pheasant, 2 tablespoons sherry, and 2 tablespoons orange juice in a bowl; stir well, and set aside.
Heat 1-1/2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add mushroom caps, sliced green onions, and snow peas; stir-fry for 1 minute. Add 1/4 cup chicken broth, and stir-fry for 2 minutes or until liquid evaporates. Spoon the mixture into a bowl, and set aside.
Combine remaining sherry, remaining orange juice, remaining chicken broth, hoisin sauce, soy sauce, gingerroot, cornstarch, and salt in a bowl, and stir until well-blended. Set cornstarch mixture aside.
Heat the remaining oil in skillet over medium-high heat. Add the pheasant mixture, and stir-fry for 3 minutes or until pheasant is done. Add cornstarch mixture and mushroom mixture to the skillet; cook 1 minute or until sauce is thickened and bubbly, stirring constantly.
Serving Ideas : Serve over rice.
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