CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs |
Chinese |
Main dish, Meats, Poultry |
4 |
Servings |
INGREDIENTS
3 |
|
Chukar breasts |
2 |
|
Egg whites |
1/2 |
t |
Salt |
2 |
t |
Cornstarch |
3/4 |
c |
Oil, peanut |
1 |
|
c Cashews or almonds, unsalted |
|
|
Green onions, cut diagonally |
|
|
tb Wine, Chinese rice |
|
|
tb Soy Sauce |
1 |
|
lb Peas, stems removed |
|
|
oz Peas, frozen thawed |
INSTRUCTIONS
~---------------------ADD--------------------------- : -- OR-
Wash chukar and pat dry. Cut inot 1/2" 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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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