Pacific Rim Potato and Veggie Stew

June 17, 2007

6 large red potatoes cut in quarters

1 14 oz. can vegetable broth or well-seasoned homemade broth

1 14 oz. can coconut milk, unsweetened

2 inch piece fresh ginger with skin, sliced 1/4-inch

1/4 tsp. crushed red chili flakes, depending upon spiciness desired

1 stalk fresh lemongrass, split and cut in 2-inch pieces

1 small red onion, cut in thin, 1/4-inch julienne strips

1 tbsp. chopped garlic

2 tbsps. cornstarch

2 tbsps. soy sauce

1 cup celery half-moons, 1/4-inch-sliced

1 cup 1/4-inch-sliced carrot rounds

1 red bell pepper, seeded and diced

1 1/2 cups sugar snap or snow peas

Garnishes: chopped fresh cilantro, thinly sliced green onions, lime wedges, soy

sauce, Asian hot chili sauce

In a large pot, combine the potatoes, broth, coconut milk, ginger, chili

flakes, lemongrass, onion and garlic. Place over medium-high heat and bring to

a simmer. Cover with a tight-fitting lid and cook for about 10 minutes, or

until the potatoes are three-quarters done (softer, but not totally tender when

pierced with a knife).

In a small bowl, whisk together the cornstarch and the soy sauce and stir

mixture into the simmering stew. Then add the remaining ingredients, except for

the pea pods, and gently fold in. Bring to a simmer again, cover, and cook until

vegetables are almost tender but still firm, about 5 to 6 minutes, adding the

pea pods during the last 2 minutes.

Divide " goodies " among large bowls, and then divide liquid evenly. Sprinkle

each serving with a little chopped cilantro and sliced green onion. Pass the

remaining garnishes at the table: limes for squeezing into soup, soy sauce for

drizzling and Asian chili sauce for spiciness if desired.

Notes: If you like Asian curry, add 1 to 2 teaspoons of Thai curry paste to

this dish at the beginning. I also really like this dish with shrimp or poultry

added.

Serves 6 to 8.

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