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The Upland Cookbook
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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.
Ingredients:
- 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)
Directions:
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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