Pepperoni Vegetable Supper
|Bacon slices||2 , cut up|
|Pepperoni||6 Ounce, sliced 1/8 inch thick|
|Onion||1 Small, chopped|
|Garlic clove||1 Small, minced|
|Potatoes||2 Medium, peeled and cubed|
|Italian cooking sauce||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Zucchini||1 1⁄2 Cup (24 tbs), cut into julienne strips|
|Frozen cut green beans||1 Cup (16 tbs)|
In wok cook bacon over medium-high heat till crisp; drain, reserving drippings in wok.
Set bacon aside.
Stir-fry pepperoni, onion, and garlic in reserved drippings till onion is tender but not.
brown; drain off excess fat.
Add potatoes; stir-fry for 3 minutes.
Stir in cooking sauce and water; cover and simmer for 20 minutes.
Stir in zucchini and beans; cover and simmer 20 minutes longer or till vegetables are tender.
To serve, sprinkle with reserved bacon.