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Chukar Stir-Fry

Asian cuisine often includes sturdy bird meat, and chukar partridge is a classic alternative to chicken and other domestic poultry.

  • 3 chukar breasts
  • 2 egg whites
  • 1/2 teaspoon of salt
  • 2 teaspoons of cornstarch
  • 3/4 cup of peanut Oil
  • 1/2 cup of unsalted cashews or almonds
  • 4 green onions, cut diagonally
  • 4 tablespoons of Chineese rice Wine
  • 2 tablespoons of soy sauce
  • 1/2 pound of snow peas, with stems removed (or, 8 ounces of thawed-out frozen peas)

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

Heat the oil in a wok or other deep-sided saute pan. Add the coated chukar and quickly stir-fry it, being sure not to let pieces stick together. Cook for 3 minutes. Remove the chukar to a plate with a slotted spoon. Reserve 2 tablespoons of the oil and pour it into a clean pan or wok on high heat. Add the addtional ingredients, and stir-fry cashews or almonds and green onions for 1 minute. Add rice wine, soy sauce and chukar to pan, stirring for 1 minute. Add snow peas and stir 1 minute. Transfer the finished entree immediately to a heated platter, and serve with rice.

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