Ingredients:
2 tablespoons olive oil
1 small red peppers, cut into 2 inch long,thin strips
4 scallions, cut into small rings
1 cup thinly sliced celery ( against the diagonal)
1 cup sliced carrots
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
Directions:
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).
Servings: 6
Time preparation: 15 min.
Time total: 35 min.