Title: Hells Canyon Chukar Stir-Fry
Categories: Entree Poultry Wild
Yield: 4 Servings

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.

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