Instructions: 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 non-stick 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 and saffron. Season with salt. Simmer for 2 minutes. Serve hot.

This recipe yields 4 to 6 servings.

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