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.
3 cups 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).
From It Tastes Too Good To Be Kosher! by Peter Weissenstein (c)1996
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