Chinese Pesach Stir Fry

Chicken, the mainstay of Jewish cooking and Chinese, the mainstay of North American Jewish eating out combine to make a wonderful Pesach meal at home.

• 2 tablespoons olive oil
• 1 small red pepper, cut into 2 inch (5 cm) long, thin strips.
• 4 scallions, cut into small rings.
• 1 cup (250 grams) thinly sliced celery (against the diagonal)
• 1 cup (250 grams) sliced carrots
• 1/8 tsp. cayenne pepper
• 2 finely minced garlic cloves
• 1/4 tsp. dry ginger
• 1/2 lb (1/4 kilo) sliced fresh mushrooms - preferably Shitake, but in a pinch any type will do.
• pinch salt
• 3 cups (grams) of cooked diced chicken

In a large skillet or a wok heat the oil; add the red pepper, scallions, celery, carrots, cayenne pepper and garlic. Saute until tender. Add the ginger, salt and mushrooms - cook for an additional 5 minutes. Lower the heat and add the chicken. Heat the chicken thoroughly. Serve over Pesach noodles or rice (Sephardim).

Copyright 1996 from IT TASTES TOO GOOD TO BE KOSHER
by Peter A. Weissenstein - All Rights Reserved.
For more information contact him at: applepete@usa.net
Used with permission