Velvet Pheasant With Mushrooms - China

4 Pheasant breasts-whole
3 ts Cornstarch
1 tb Soy sauce
1/4 ts Pepper
4 tb Oil
1 cn White mushrooms
1 ts Salt
2 Garlic cloves-minced
2 ts Ginger-minced

Cut the pheasant into match like pieces, place in a bowl. Toss in the cornstarch, soy sauce, pepper and oil. Let stand for ten minutes. Drain the mushrooms and save a quarter cup of the juice. Mix the remaining cornstarch with the juice and add salt to taste.

Heat the remaining oil in a skillet and add the pheasant, garlic and ginger. Cook one minute, add the mushrooms and liquid, cook over low heat another five minutes. Do not overcook.

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