Supper -succulent Pheasant Sauce with soy, miring & ginger

A healthy portion is determined on how big you feel your stomach is and not your hungry eye.
So let's get to it. Another tastefulness from my kitchen with love to you:

Serves 4
Preparation 20 minutes
Cooking 10-12 minutes 
( so if you have a summer soare and you want to impress your guests, the quicker the better)

Ingredients

• 1 medium egg white
• 2 teaspoons sesame oil
• 2 tablespoons cornflour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 hen pheasant breasts, boned, skinned, sinew removed and cut into 2cm cubes ( send your men  on a hunt either in the open wild or to the shop for that hen)
• 2 tablespoons olive oil
• 50g fresh ginger, peeled and finely sliced
• 1 small onion, finely sliced
• 4 pak choi, roughly shredded
• 4 table spoons soy sauce ( or any alternative you can find)

Preparation

1. Put the egg white into large bowl and break up slightly with a whisk. Add sesame oil, cornflour, salt and pepper and mix well.
2. Add cubed pheasant meat and mix well. Cover the bowl with clingfilm and leave to rest in the fridge for 20-30 minutes.
3. Once thereat is rested, heat 1 tablespoon of the olive oil in a wok until smoking. Drain the meat well and fry in small batches for 1-2 minutes just to seal the meat. remove from the pan and keep warm.
4. Wipe out the wok, then heat the remaining tablespoon of olive oil until smoking. Add the ginger and onion and stir-fry for 2-3 minutes.
5. Add the pak choi and wilt slightly, then return the pheasant to the wok. Add the miring and soy sauce and cook only briefly to bring all the flavours and textures together - do not overcook!
6. Check the seasoning and serve straight away.