Chinese Jewish Passover Stir Fry Recipes

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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.

Provided by Mirj2338

Categories     Chicken

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11



Chinese Jewish Passover Stir Fry image

Steps:

  • 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).

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

CHINESE STIR-FRY OVER CRUNCHY SLAW

Adapted from a recipe I found in a magazine. You can serve rice on the side if you must but it really isn't needed this makes very generous, healthy portions. The nutrional numbers on this recipe will be a little off because you throw away the marinade but it is in the ingredients (hope that makes sense, lol)

Provided by riffraff

Categories     Lunch/Snacks

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 15



Chinese Stir-Fry over Crunchy Slaw image

Steps:

  • In a medium bowl whisk together soy sauce, vinegar, sesame oil and chili-garlic sauce.
  • Divide in half, reserving half for sauce, other half is for marinade.
  • Add Chicken to half the sauce, toss to coat and let stand 15 minutes.
  • Whisk water and cornstarch into reserved sauce until smooth and set aside.
  • Remove chicken from marinade.
  • Heat oil in wok over high heat till hot.
  • Add chicken and stir fry until almost cooked through, about 3 minutes.
  • Add bell pepper, snow peas, green onions and garlic, stir fry for 1 minute.
  • Add reserved sauce and stir fry another minute till the sauce has thickened and chicken is completely done.
  • Divide cole slaw mix between 2 plates, top with chicken mixture.
  • Sprinkle with peanuts and cilantro.

Nutrition Facts : Calories 423.8, Fat 26.1, SaturatedFat 3.5, Cholesterol 75.5, Sodium 4166.1, Carbohydrate 12.9, Fiber 2.8, Sugar 4.3, Protein 35.2

1/2 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons dark sesame oil
2 teaspoons chili-garlic sauce or 1/2 teaspoon crushed red pepper flakes
2 boneless skinless chicken breasts, cut into 1 inch pieces
1/4 cup water
2 teaspoons cornstarch
1 tablespoon canola oil
1/2 cup coarsely chopped red bell pepper
1/2 cup snow peas, cut into thirds
2 coarsely chopped green onions (I think it needs more)
1 garlic clove, minced (I used 3)
2 cups shredded broccoli coleslaw mix
1 tablespoon coarsely chopped peanuts (I used dry roasted)
1 tablespoon minced cilantro

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