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39th Parallel Pheasant

2 Pheasants-disjointed
1 lb Bok Choy or Chinese cabbage
3 tb Fresh ginger
4 oz Soy sauce
6 oz Rice wine
6 Cloves garlic-minced
2 tb Pepper chopped in one inch pieces
4 oz Peanut oil
3 oz 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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