SINGLE JEWISH SI- NGLE Have you been reading our ads for the past 3 years? 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 Have you been thinking of calling us for some time? Why not now? There is no time like the pre- sent. Announcing Our New Arrivals! 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