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JEWISH SI- NGLE
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FOOD
d'oiflepte4
Kosher Gourmet
Cooking For One
KAREN A. KATZ
Pesach is probably my
favorite holiday. Once the
kitchen is changed over I
breathe a sigh of relief. I
breathe an even bigger one
once the last box of pesachdik
dishes is packed away in the
basement and I don't have to
anticipate all that work for
another. year. There's no get-
ting around it, the work is
incredible. Any cook will tell
you that when the youngest
child asks why tonight is
different from all other
nights, he'she feels like mut-
tering, "Don't ask!"
Pesach is one holiday that
keeps you in the kitchen. I
have yet to prepare a seder
meal for the family, but I
know the extra days of prep-
aration necessary can be
exhausting. Except for
pesachdik leftovers, every-
thing eaten this holiday must
be made from scratch. Con-
venience foods are few and
far between. Matzah and its
variations are a mainstay.
How would you like a good
Chinese dinner in the middle
of Pesach? Nowhere is it
written that you must eat
heavy food all week.
Wouldn't a nice stir-fry of
chicken and fresh vegetabes
be a welcome meal? Not
every Chinese recipe calls for
soy sauce, and you won't even
miss the rice — guaranteed.
The meal I have chosen is
a light dinner of stir-fried
dishes served with pesachdik
egg noodles in place of rice,
and ends with a refreshing
dessert of broiled fresh
pineapple. If you prefer, you
may opt to have a fresh fruit
plate for dessert instead. As
with most Chinese meals, I
suggest you brew a pot of tea
to drink with dinner.
If you enjoyed this devia-
tion from traditional holiday
meals, check out some of your
favorite recipes to see
whether they are adaptable
to Pesach cooking. Soy sauce
can be left out of most
Chinese recipes with no ill ef-
fects, and potato starch can
be substituted for cornstarch
in most recipes. You are
limited only by your imagi-
nation.
HONG KONG
CHICKEN (M)
, 1 large double chicken
Karen A. Katz is a free-lance
writer and gourmet kosher
cook.
breast, boned and
skinned
1 medium sized sweet
green pepper
1 tbsp. peanut oil
1 tbsp., dry white kosher
wine
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. ground ginger
1/4 tsp. garlic powder
2 tbsps. honey
Cut the chicken into 1-inch
cubes. Mix chicken with wine
and spices and marinate five
minutes. Wash the pepper,
core and seed it and cut into
1-inch squares.
Hat the peanut oil in a fry-
ing pan over medium high
heat. Add the chicken and
stir briskly for about two
minutes or until chicken
turns white and separates.
Add the pepper and stir a few
times. Finally add honey and
stir to coat the chicken and
peppers. •Serve hot, over
pesachdik noodles, which fol-
low.
PESACHDIK
CHINESE NOODLES (P)
1 /2 box passover egg noo-
dles
large pot of boiling salted
water
1 tbsp. peanut oil
Prepare Y2 box of passover
egg noodles according to
package directions and drain.
Heat peanut oil over medium
flame in a frying pan. Add
noodles, stirring occasionally
until they are as brown as
you like, about three to five
minutes.
VEGETABLE
STIR-FRY (P)
% lb. mushrooms
V4
lb. white onion (1
medium)% lb. zucchini
2 tbsps. peanut oil-
1 /4 tsp. salt
1/2 tsp. black pepper
V8 tsp. sugar
Wipe mushrooms with a
damp cloth and slice fine,
lengthwise. Peel onion and
cut into fine rings. Wash zuc-
chini and cut lengthwise into
very narrow strips.
Heat peanut oil in a large
frying pan over medium heat.
Add the vegetables and cook,
constantly tossing with a
pancake turner. After five
minutes, add the spices and
cook an additional 10 min-
utes, turning constantly.
Serve hot.
Continued on next page
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