Hells canyon chukar stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Chukar breasts | |
| 2 | Egg whites | |
| ½ | teaspoon | Salt |
| ½ | cup | Cashews or almonds, unsalted |
| 4 | Green onions, cut diagonally | |
| 4 | tablespoons | Wine, Chinese rice |
| 2 | tablespoons | Soy Sauce |
| 2 | teaspoons | Cornstarch |
| ¾ | cup | Oil, peanut |
| ½ | pounds | Peas, stems removed OR- |
| 8 | ounces | Peas, frozen, thawed |
Directions
ADD
Wash chukar and pat dry. Cut inot ½" cubes. Mix egg whites, salt and cornstarch. Add chukar and toss to coat. Refrigerate for 20-30 minutes.
Heat oil in wak 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 addtional 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.