*  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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