1/3 Photos of Chinese Jewish Passover Stir Fry
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.
My Private Note
Units: US | Metric
- 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
- 1In a large skillet or a wok heat the oil.
- 2Add the red pepper, scallions, celery, carrots, cayenne pepper and garlic.
- 3Saute until tender.
- 4Add the ginger, salt and mushrooms.
- 5Cook for an additional 5 minutes.
- 6Lower the heat and add the chicken.
- 7Make sure you heat the chicken thoroughly.
- 8Serve over Passover noodles or rice (Sephardim can have rice on Passover).
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Nutritional Facts for Chinese Jewish Passover Stir Fry
Serving Size: 1 (104 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 66.2
- Calories from Fat 42
- Total Fat 4.7 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 55.9 mg
- Total Carbohydrate 5.3 g
- Dietary Fiber 1.7 g
- Sugars 2.5 g
- Protein 1.8 g
The following items or measurements are not included: