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1 tablespoon olive oil
1/2 pound stir-fry meat, like pepper steak
1 onion, roughly chopped
3 garlic cloves, minced or 3 cubes Gefen Frozen Garlic
18 ounces cremini mushrooms, sliced
1/2 red pepper, sliced thinly
1/2 yellow pepper, sliced thinly
1/3 cup Homemade Soy Sauce, or if you can find KFP
1 tablespoon potato starch, whisked well in 1 tablespoon water to create a slurry
2 tablespoons Tio Pepe Sherry or sherry cooking wine
2 tablespoons Gefen Honey
1/2 teaspoon salt, adjust to taste
1/4 – 1/2 teaspoon crushed red pepper (optional)
1 and 1/2 cups beef/chicken/veggie broth
1/2 cup mushroom broth
2 teaspoons Tuscanini Balsamic Vinegar
2 teaspoons apple cider vinegar
1 teaspoon Kedem Red Wine Vinegar
1/2 teaspoon brown sugar
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
pinch onion powder
pinch white pepper
up to 1 and 1/4 teaspoons salt
4 eggs
1/2 cup potato starch (1 or 2 additional tablespoons might be needed)
1 cup water (1 or 2 additional tablespoons might be necessary)
1 teaspoon salt
1 teaspoon white pepper
Heat up a large sauté pan over medium flame. Once hot, add in the meat. Brown on both sides, depending how thin it should be between two to four minutes, and remove to a plate.
Add in the onions to the same pan and sauté until golden. Add in the garlic and mushrooms and sauté until fragrant and the mushrooms have started to reduce. Add in the peppers and sauté just until starting to soften.
Add in the soy sauce (recipe below) and slowly drizzle in the potato starch slurry, mixing it in as it’s poured in. Allow the sauce to thicken, 1-2 minutes, then add back in the meat.
Add in the sherry, honey, salt and crushed red pepper if you like it spicy.
Place the noodles (recipe below) on individual plates and serve the stir-fry on top, with roasted broccoli on the side.
Place everything but the salt in a small saucepan. Heat up over a medium flame and constantly whisk so that the flavors meld. Once simmering add the salt to taste. Simmer for 10–15 minutes until reduced by half.
While this doesn’t taste like your average soy sauce, it’s a close Passover copy. On its own it tastes less like soy sauce, but mixed into a stir fry it gives that perfect umami taste! Should yield around 1/3 – 1/2 cup soy sauce, perfect for the Passover stir-fry.
Whisk the eggs until fluffy. Add 1/2 cup potato starch, the water, salt and pepper and whisk well. It should resemble batter for an omelet. If the mixture is too liquidy add in another tablespoon potato starch at a time. If the mixture is too thick add in one tablespoon of water at a time. You shouldn’t need more than 1 or 2 in either direction.
Heat up a large nonstick frying pan and spray with cooking oil. Right before ladling out more batter to fry always give the mixture a good stir as the potato starch will settle down at the bottom. Add a spoonful of batter to the pan, creating a very thin circle. Fry for 2-3 minutes until very yellow with a hint of gold and then flip to the other side. Fry for another 2-3 minutes and remove to a plate. Repeat until all the batter is done.
To create the noodles, take your stack of egg pancakes and roll into a log as tightly as possible. Starting at one end slice thin slices to create spaghetti-like pieces.
Use in soup, as a base for a stir fry or even top with cheese!
This recipe originally appeared on Joodie the Foodie. Visit joodiethefoodie.com for more fresh perspectives on classic dishes.
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