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- 2 pheasants, disjointed
- 1 lb bok choy or Chinese cabbage
- 3 tablespoons fresh ginger
- 4 ounces soy sauce
- 6 ounces rice wine
- 6 cloves garlic, minced
- 2 tablespoons pepper, chopped in one inch pieces
- 4 ounces peanut oil
- 3 ounces 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.