Hells Canyon Chukar Stir-Fry

Recipe Ingredients

3		Chukar breasts
2		Egg whites
1/2 teaspoon	2.5ml	Salt
2 teaspoons	10ml	Cornstarch
3/4 cup	177ml	Oil - peanut
		Add
1/2 cup	46g / 1.6oz	Cashews or almonds - unsalted
4		Green onions - cut diagonally
4 tablespoons	60ml	Wine - Chinese rice
2 tablespoons	30ml	Soy sauce
1/2 lb	227g / 8oz	Peas - stems removed
8 oz	227g	Peas - frozen, thawed

Recipe Instructions

Wash chukar and pat dry. Cut into 1/2" cubes. Mix egg whites, salt and cornstarch. Add chukar and toss to coat. Refrigerate for 20-30 minutes.

Heat oil in wok or deep-sided saute pan. Add chukar and quickly stir-fry. Don't let pieces stick together. Cook 3 minutes. Remove chukar to plate with slotted spoon. Reserve 2 T oil and pour into clean pan or wok on high heat. Add the additional ingredients.

Stir-fry cashews or almonds and green onions for 1 minute. Add rice wine, soy sauce and chukar to pan. Stir 1 minute. Add snow peas and stir 1 minute. Transfer immediately to heated platter. Serve with rice.

Source:
St. Louis Post Dispatch

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