3 Chukar breasts
2 Egg whites
1/2 ts Salt
2 ts Cornstarch
3/4 c Oil, peanut
—–ADD—– 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
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.