Ingredients
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2 tablespoons olive oil
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1 small red pepper, cut into 2 inch long,thin strips
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4 scallions, cut into small rings
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1 cup thinly sliced celery (against the diagonal)
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1/8 teaspoon cayenne pepper
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2 cloves finely minced garlic
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1/4 teaspoon dried ginger
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1/2 lb sliced fresh mushrooms (preferably Shitake, but in a pinch any type will do)
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1 pinch salt
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3 cups cooked diced chicken
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1 cup sliced carrot
Instructions
- 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).