39th Parallel Pheasant

• 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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