Yield: 4 servings
|½ cup||Cashews or almonds, unsalted|
|4||Green onions, cut diagonally|
|4 tablespoons||Wine, Chinese rice|
|2 tablespoons||Soy Sauce|
|¾ cup||Oil, peanut|
|½ pounds||Peas, stems removed OR-|
|8 ounces||Peas, frozen, thawed|
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.