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Ginger And Saffron Stir-Fry Vegetables

Type: Vegetables
Courses: Side dish
Serves: 4 people

Recipe Ingredients

12 teaspoons 60mlRusset potatoes (small)
  Salt - to taste
1/4 lb 113g / 4ozSnow peas
1   Zucchini
1   Leek
1   Fennel bulb
2   Celery stalks
1   Carrot
2 tablespoons 30mlOlive oil
1 teaspoon 5mlGrated ginger root
1 teaspoon 5mlChopped garlic
4 oz 113gVegetable broth
1   Saffron

Recipe Instructions

Place the potatoes and 1/2 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 1/4-inch thick pieces. Heat the olive oil in a large non-stick 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 and saffron. Season with salt. Simmer for 2 minutes. Serve hot.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Chef Phillipe Chin of Chanterelles in Philadelphia, PA - From the TV FOOD NETWORK - (Show # CL-8879 broadcast 05-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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