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Gingered Stir Fry Vegetable Bouillabaisse

Yield: 1 Servings

Ingredients and directions for this recipe

12 sm Russet potatoes
1/4 lb Snow peas
1 Zucchini
1 Leek
1 Bulb fennel
2 Stalks celery
1 Carrot
2 tb Olive oil
1 ts Grated ginger root
1 ts Chopped garlic
1 cn (8 ounce) of vegetable broth
1 tb Pernod
1 pn 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

See also:
Previous recipe Gingered Squash Bisque With Sage Croutons - Bon Appetit
Next recipe Gingered Sweet Potato Bisque

Or try one of these recipes:
Chinese Barbecue Sauce #1
Moist Holiday Turkey