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).