Gingered stir fry vegetable bouillabaisse

 
                 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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