Recipe - Gingered Stir Fry Vegetable Bouillabaisse

12 small Russet potatoes
One fourth pound Snow peas
1 Zucchini
1 Leek
1 Bulb fennel
2 Stalks celery
1 Carrot
2 tablespoon Olive oil
1 teaspoon Grated ginger root
1 teaspoon Chopped garlic
1 cn (8 ounce) of vegetable broth
1 tablespoon Pernod
1 pn Saffron

Place the potatoes and One half 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 1/4inch 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

Recipe by: CHEF DU JOUR PHILIPPE CHIN SHOW #DJ9348 Posted to MCRecipe
Digest V1 #632 by "Ed Bauman" BIRCHCREEK@msn.com on May 31, 97