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39th Parallel Pheasant

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  • 2 Pheasants-disjointed
  • 1 lb Bok Choy or Chinese cabbage
  • 3 tb Fresh ginger
  • 4 oz Soy sauce
  • 6 oz Rice wine
  • 6 Cloves garlic-minced
  • 2 tb Pepper chopped in one inch pieces
  • 4 oz Peanut oil
  • 3 oz Fermented black beans


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

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