| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Chinese |
Main dish, Poultry, Meats |
4 |
Servings |
INGREDIENTS
| 3 |
|
Chukar breasts |
| 2 |
|
Egg whites |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Cornstarch |
| 3/4 |
c |
Oil, peanut |
| 1/2 |
c |
Cashews or almonds, unsalted |
| 4 |
|
Green onions, cut diagonally |
| 4 |
tb |
Wine, Chinese rice |
| 2 |
tb |
Soy Sauce |
| 1/2 |
lb |
Peas, stems removed OR- |
| 8 |
oz |
Peas, frozen, thawed |
INSTRUCTIONS
ADD
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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