4 pheasant breasts
Olive oil for cooking
150ml ginger wine
16 seedless grapes, peeled & cut in half
Knob of butter (about 80g)
Heat a large non-stick frying pan & add a little olive oil. Season the pheasant breasts, & then fry them for 8 minutes, turning every few minutes. The breasts should still have a pink hue in the middle when cooked. Transfer the pheasant to a warm plate & set aside to rest.
Pan-fry the blanched bok choi in the same unwashed pan for one minute on each side. Remove from the pan & keep warm. Add the ginger wine to the pan & bring to the boil, stirring all the sediment off the pan. Add the grapes. Remove the pan from the heat & quickly whisk in the butter to thicken the sauce.
Divide the bok choi among four warmed plates & arrange the pheasant on top. Share the sauce among the plates & serve.