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.
Dont 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.