Asian Pheasant

• 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.

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