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Ginger and Saffron Stirfry Vegetables

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  • 12 sm Russet potatoes
  • Salt
  • 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
  • 4 oz Vegetable broth
  • 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 mediumhigh heat. Add the vegetables; stirfry for 6 minutes. Add the ginger and garlic; cook f or 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.
Yield: 4 to 6 servings
Recipe by: Cooking Live Show #CL8879 Posted to MC-Recipe Digest V1 #608 by "Angele and Jon Freeman" <> on May 12, 1997