Recipe - Passover Stir Fry

One fourth cup Wine
1/8 teaspoon Pepper
1 Scallion/green onion cut
into rings
Salt and sugar to taste
1 tablespoon Oil
One fourth cup Water
1 pound Chicken meat
3 sl Fresh ginger (up to 4)
2 Peeled cloves of garlic,
crushed (up to 3)
Oil for stirfrying
1 Onion, minced into 1 cm
pieces
1 Green pepper, minced into 1
inch pieces
2 Carrots, cut into
matchsticks
2 Stalks celery, cut into
matchsticks
1 Head broccoli, cut to
bitesized pieces
Extra salt, sugar, and
pepper for adjusting
flavors
1 cup Chicken broth
One half tablespoon Potato starch mixed in 1/4
cup cold broth
2 Scallions, cut into rings or
slices for garnishing

mix first 6 ingredients in a bowl large enough to hold 1 pound of cut up
chicken. Add chicken, cut into bitesized pieces. Mix to cover all chicken
with marinade. Allow to marinate for at least 1 hour.

While chicken is marinating, cut up vegetables. Heat a large heavy skillet,
and add 1 or 2 tablespoons of oil, 1 slice of ginger, and one crushed clove
of garlic. Stir these around for a minute or 2, then remove. Do not allow
them to burn.

Add the vegetables one at a time, stirring them constantly so that they
heat evenly.Sprinkle salt, pepper, sugar, and a little wine over them, to
give them some flavor.

When the vegetables are almost done, add the chicken and marinade, broth,
and potato starch mixture. Be careful of the steam that will arise. Stir
constantly, until liquid begins to thicken.

Serve hot, with klp noodles (recipe should be in archive) or boiled
potatoes. Posted to JEWISHFOOD digest V97 #130 by "Maxine L. Wolfson"
MLW@MATH.AMS.ORG on Apr 24, 1997