Ingredients
2 pheasants, disjointed
1 lb bok choy or Chinese cabbage, chopped in one inch pieces
3 tablespoons fresh ginger
4 ounces soy sauce
6 ounces rice wine
6 garlic cloves, minced
2 tablespoons pepper
4 ounces peanut oil
3 ounces fermented black beans

Directions

1. Put Bok Choy and pheasant in a large sauce pan and add enough water to cover.
2. Add all remaining ingredients and bring to a boil.
3. Cover and simmer forty minutes or until tender.

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