|12 smalls||Russet potatoes|
|¼ pounds||Snow peas|
|2 tablespoons||Olive oil|
|1 teaspoon||Grated ginger root|
|1 teaspoon||Chopped garlic|
|1 can||(8 ounce) of vegetable broth|
Place the potatoes and ½ teaspoon salt in medium sized saucepan with enough water to cover. Simmer 10 minutes or until tender. Add snow peas.
Cook 2 more minutes. Drain in colander. Meanwhile, diagonally slice the zucchini, leek, fennel, celery and carrot into ¼-inch thick pieces. Heat the olive oil in a large nonstick skillet or wok over medium high heat. Add the vegetables; stir fry for 6 minutes. Add the ginger and garlic; cook for 1 more minute. Add the potatoes and the snow peas to the skillet. Add the broth, Pernod, saffron. Season with salt. Simmer for 2 minutes. Serve hot.
Yield: 4 servings
Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9348 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@...> on May 31, 97
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