1 whole pheasant
8 oz. water chestnuts
1 pkg. fresh or frozen snow peas
1 c. sliced mushrooms
1/3 c. sliced celery
1 c. broccoli
1 c. cauliflower
1/2 c. green or red pepper
1 c. julienne carrots
3 tbsp. oil (olive oil is best)
3 tbsp. stir fry sauce

Cut pheasant into small pieces. Add olive oil to wok and heat to 300 degrees. When oil is warm, cook pheasant until brown. Move pheasant to sides of wok. Add stir fry sauce. Cook vegetables; start with celery, then carrots, pepper, broccoli, cauliflower, mushrooms, peas and water chestnuts. Add one vegetable at a time, cook and move to sides. Each vegetable takes varied amounts of time to cook. Look for vegetable to tenderize. Turn heat off, toss lightly, serve. Feeds 4 adults.