Ginger and saffron stirfry vegetables
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | smalls | Russet potatoes |
| Salt | ||
| ¼ | pounds | Snow peas |
| 1 | Zucchini | |
| 1 | Leek | |
| 1 | Bulb fennel | |
| 2 | Stalks celery | |
| 1 | Carrot | |
| 2 | tablespoons | Olive oil |
| 1 | teaspoon | Grated ginger root |
| 1 | teaspoon | Chopped garlic |
| 4 | ounces | Vegetable broth |
| 1 | pinch | Saffron |
Directions
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