Chinese Jewish Passover Stir Fry Food

CHINESE VEGETABLE STIR FRY

Steps:

• Make 2 cups of rice as instructed on package and keep hot.
• Heat wok over medium heat and add the oil, increase to medium-high heat.
• Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
• Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
• In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
• Add to wok and stir-fry for about 1 minute.
• Serve over rice.

CHICKEN AND CHINESE VEGETABLE STIR-FRY

Steps:

• Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
• Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

CHINESE VEGETABLE STIR FRY

Steps:

• Cut the broccoli and cauliflower into florets.
• Peel and cut the carrots into wedges.
• Remove the stings of the snow peas.
• Cut the capsicums into triangular pieces
• Blanch the vegetables. Drained and set aside.
• Heat up the vegetable oil in the wok.
• Saute the garlic until fragrant over low heat.
• Add the salt, sugar, ground white pepper, oyster sauce, cornflour and water. Cook until the sauce becomes translucent.
• Add the blanched vegetables. Stir-fried over high heat until it turns fragrant.
• Dish out and serve.

CHINESE CABBAGE STIR FRY

Steps:

• Shred cabbage, carrot and radishes (I use a mixer for this).
• Mix the vinegar and the sugar and pour over vegetables. Mix well.
• Slice the onions thinly.
• Heat the oil in a pan or wok, on high heat.
• Add the onions. Saute for 2 minutes, while stirring.
• Add the vegetables. Stir fry for 5-7 minutes, until hot but not soggy.
• Add the soy sauce, and mix well.
• Remove from heat and serve immediately.
• Note: those who like it hot can add sliced hot pepper.
• Note 2: If you have leftover non-creamy coleslaw, saute the onions, add the coleslaw, cook for 5-7 minutes, add soy sauce and serve.

CHINESE STIR-FRY OVER CRUNCHY SLAW

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.

CHINESE JEWISH PASSOVER STIR FRY

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).

EASY CHINESE STIR-FRY

Steps:

• Heat oil in large skillet on medium-high heat. Add meat and carrots; stir-fry 5 min.
• Stir in dressing and hoisin sauce; stir-fry 7 min. or until meat is done and carrots are crisp-tender.
• Add onions; stir-fry 1 min.