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9aberTim
Covina, CA, USA
Senior Member
Joined: 10/19/2004
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Red potatoes, peas and peppers (nice green and red dish)
1 1/2 lbs. (14-16) sm. thin-skinned potatoes, unpeeled, cut
in eighths1 1/2 tsp. dried rosemary3 tbsp. oil1 lg. sweet red pepper, cut in thin strips1 pkg. (10 oz.) frozen green peas, thawed2 tbsp. prepared mustard1/2 tsp. salt
In large skillet or wok over medium heat, stir-fry potatoes and rosemary in hot oil 7 to 8 minutes until potatoes are almost tender and lightly browned. Add pepper strips; stir-fry 3 minutes. Add peas, mustard and salt; stir-fry 2 minutes unitl peas are heated through. Makes 4 servings.
Tim & Cindy
34' Bounder 454, Headers, GV splitter
15' Hobie Kayak
custom V-Star Classic
Saturn L200 toad
Siberian rescues, Ivan (the terrible) & Alexandra
UPS~88
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