Pepperoni Vegetable Supper Recipe
Ingredients
| 2 slices bacon, cut up | ||
| 6 ounces pepperoni, sliced 1/8 inch thick | ||
| Onion | 1 Small, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Potatoes | 2 Medium, peeled | |
| 1 1/2 cups Italian-style cooking sauce | ||
| Water | 1/2 Cup (16 tbs) | |
| Zucchini | 1 1/2 Cup (16 tbs), cut into strips | |
| 1 cup frozen cut green beans | ||
Directions
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.
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.
Chef
