Chinese Jewish Passover Stir Fry |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Another one of my favorite recipes from the cookbook It Tastes Too Good To Be Kosher. I've made this every year since I got the book as a present in 1997. We're not fans of Passover noodles and we don't eat rice on Passover, so we usually eat this over matzo farfel. Ingredients:
2 tablespoons olive oil |
1 small red pepper, cut into 2 inch long,thin strips |
4 scallions, cut into small rings |
1 cup thinly sliced celery (against the diagonal) |
1 cup sliced carrot |
1/8 teaspoon cayenne pepper |
2 cloves finely minced garlic |
1/4 teaspoon dried ginger |
1/2 lb sliced fresh mushrooms (preferably shitake, but in a pinch any type will do) |
1 pinch salt |
3 cups cooked diced chicken |
Directions:
1. In a large skillet or a wok heat the oil.
2. Add the red pepper, scallions, celery, carrots, cayenne pepper and garlic.
3. Saute until tender.
4. Add the ginger, salt and mushrooms.
5. Cook for an additional 5 minutes.
6. Lower the heat and add the chicken.
7. Make sure you heat the chicken thoroughly.
8. Serve over Passover noodles or rice (Sephardim can have rice on Passover).
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