Prep 15 mins
Cook 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.
- 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
- 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.
- Make sure you heat the chicken thoroughly.
- Serve over Passover noodles or rice (Sephardim can have rice on Passover).
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).
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!