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Hells Canyon Chukar Stir-Fry

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, E
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 Chukar breasts

  2. 2 Egg whites

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 2 teaspoons 10ml Cornstarch

  5. 3/4 cup 177ml Oil - peanut

  6. Add

  7. 1/2 cup 46g / 1.6oz Cashews or almonds - unsalted

  8. 4 Green onions - cut diagonally

  9. 4 tablespoons 60ml Wine - Chinese rice

  10. 2 tablespoons 30ml Soy sauce

  11. 1/2 lb 227g / 8oz Peas - stems removed

  12. 8 oz 227g Peas - frozen, thawed

Instructions Jump to Ingredients ↑

  1. Wash chukar and pat dry. Cut into 1/2" cubes. Mix egg whites, salt and cornstarch. Add chukar and toss to coat. Refrigerate for 20-30 minutes.

  2. Heat oil in wok 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 additional ingredients.

  3. 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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