Recipe - Hells Canyon Chukar Stir-Fry

3 Chukar breasts
2 Egg whites
One half teaspoon Salt
2 teaspoon Cornstarch
Three fourths cup Oil, peanut

ADD
One half cup Cashews or almonds, unsalted
4 Green onions, cut diagonally
4 tablespoon Wine, Chinese rice
2 tablespoon Soy Sauce
One half pound Peas, stems removed
OR
8 ounce 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 2030 minutes.

Heat oil in wak or deepsided saute pan. Add chukar and quickly stirfry.
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. Stirfry 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini