Chinese Jewish Passover Stir Fry

Total Time
15 mins
20 mins

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.

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  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).
Most Helpful

5 5

I had my doubts about this one. First, it just sounded a bit odd, plus I'm not a big fan of red peppers or celery, but I really liked the way these flavors went together. I left out the cayenne pepper. My husband added teriaki sauce to his (maybe not kosher, but we're not Jewish).

5 5

this stirfry made a delicious supper, served it over brown rice. I had to use a green pepper and I had some asparagus I needed to use up, other than that followed the recipe as it instructed. It was a lovely combination of flavours, especially the ginger and we liked the idea that it made it's own juice and didn't need to be thickened. thanks for posting Mirj, I will be making it again!