Hells canyon chukar stir-fry

Yield: 4 servings

Measure 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


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.

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