- 1 tlb cornstarch
- ╝ cup cold water
- 2 tlb soy sauce
- 2 tsp ginger paste
- 6 boneless pheasant breasts cut into thin strips
- 2 tlb Hunters Choice Marinade (original)
- ╝ cup hoisin sauce
- 3 cups colesaw mix with carrots
- 8 flour tortillas, warmed
In small bowl, combine cornstarch, water, soy sauce and ginger, blended set aside
In large skillet sautÚ pheasant in Hunters Choice Marinade until meat is no longer pink.
Stir cornstarch mixture and add to skillet.
Bring to a boil, cook and stir for 1-2 minutes or until thickened.
Stir in hoisin sauce.
Add coleslaw mix, stir to coat
Spoon in approx 1/3 cup of mixture into center of each tortilla, roll up tightly