Ginger And Saffron Stir-Fry Vegetables

Recipe Ingredients

12 teaspoons	60ml	Russet potatoes (small)
		Salt - to taste
1/4 lb	113g / 4oz	Snow peas
1		Zucchini
1		Leek
1		Fennel bulb
2		Celery stalks
1		Carrot
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Grated ginger root
1 teaspoon	5ml	Chopped garlic
4 oz	113g	Vegetable 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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