• Ginger And Saffron Stir Fry Vegetables

    0 votes


    • 12 sm Russet potatoes Salt to taste
    • 1/4 lb Snow peas
    • 1 x Zucchini
    • 1 x Leek
    • 1 x Fennel bulb
    • 2 x Celery stalks
    • 1 x Carrot
    • 2 Tbsp. Extra virgin olive oil
    • 1 tsp Grated ginger root
    • 1 tsp Minced garlic
    • 4 ounce Vegetable broth
    • 1 pch Saffron


    1. Place the potatoes and 1/2 tsp. salt in medium-sized saucepan with sufficient water to cover. Simmer 10 min or possibly till tender. Add in snow peas. Cook 2 more min. Drain in colander.
    2. Meanwhile, diagonally slice the zucchini, leek, fennel, celery and carrot into 1/4-inch thick pcs. Heat the extra virgin olive oil in a large non-stick skillet or possibly wok over medium-high heat. Add in the vegetables; stir-fry for 6 min. Add in the ginger and garlic; cook for 1 more minute.
    3. Add in the potatoes and the snow peas to the skillet. Add in the broth and saffron. Season with salt. Simmer for 2 min. Serve warm.
    4. This recipe yields 4 to 6 servings.

    Similar Recipes

    Leave a review or comment