Gingered Stir Fry Vegetable Bouillabaisse

* Exported from MasterCook *

Gingered Stir Fry Vegetable Bouillabaisse

Recipe By : CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9348
Serving Size : 1 Preparation Time :0:00
Categories : Tvfn

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Small russet potatoes
1/4 Pound 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
1 eight ounce can of vegetable broth
1 Tablespoon Pernod
1 Pinch saffron

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 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



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