Name: Passover Stir Fry
Ingredients: 1/4 c Wine; 1/8 ts Pepper; 1 Scallion/green onion cut into rings; Salt and sugar to taste; 1 tb Oil; 1/4 c Water; 1 lb Chicken meat; 3 sl Fresh ginger (up to 4); 2 Peeled cloves of garlic, crushed (up to 3); Oil for stirfrying; 1 Onion, diced into 1 cm pieces; 1 Green pepper, diced into 1 inch pieces; 2 Carrots, cut into matchsticks; 2 Stalks celery, cut into matchsticks; 1 Head broccoli, cut to bite-sized pieces; Extra salt, sugar, and pepper for adjusting flavors; 1 c Chicken broth; 1/2 tb Potato starch mixed in 1/4 cup cold broth; 2 Scallions, cut into rings or slices for garnishing

When I speak of “means,” I have in view Bible-reading, private prayer, regular attendance on public worship, regular hearing of God’s Word, and regular reception of the Lord’s Supper. I lay it down as a simple matter of fact, that no one who is careless about such things must ever expect to make much progress in sanctification. I can find no record of any eminent saint who ever neglected them. They are appointed channels through which the Holy Spirit conveys fresh supplies of grace to the soul, and strengthens the work which He has begun in the inward man. Let men call this legal doctrine if they please, but I will never shrink from declaring my belief that there are no “spiritual gains without pains”… Our God is a God who works by means, and He will never bless the soul of that man who pretends to be so high and spiritual that he can get on without them.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		1	Servings

INGREDIENTS

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

INSTRUCTIONS

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 JEWISH-FOOD digest V97 #130 by "Maxine L. Wolfson"
<MLW@MATH.AMS.ORG> on Apr 24, 1997

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