Ginger and saffron stirfry vegetables

Yield: 1 Servings

Measure Ingredient
12 smalls Russet potatoes
\N \N Salt
¼ pounds Snow peas
1 \N Zucchini
1 \N Leek
1 \N Bulb fennel
2 \N Stalks celery
1 \N Carrot
2 tablespoons Olive oil
1 teaspoon Grated ginger root
1 teaspoon Chopped garlic
4 ounces Vegetable broth
1 pinch Saffron

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 mediumhigh heat. Add the vegetables; stirfry for 6 minutes. Add the ginger and garlic; cook f or 1 more minute.

Add the potatoes and the snow peas to the skillet. Add the broth and saffron. Season with salt. Simmer for 2 minutes. Serve hot.

Yield: 4 to 6 servings

Recipe by: Cooking Live Show #CL8879 Posted to MC-Recipe Digest V1 #608 by "Angele and Jon Freeman" <jfreeman@...> on May 12, 1997

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