Gingered stir fry vegetable bouillabaisse

Yield: 1 Servings

Measure Ingredient
12 smalls Russet potatoes
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
1 can (8 ounce) of vegetable broth
1 tablespoon Pernod
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 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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