Sunday, December 4, 2011

Vegetable Hashbrown Stir-fry

1 Wok
1 TBSP Roasted Garlic Oil
1 Package Hungry Jack Instant Hashbrowns
6 Ounces Frozen Cut Green Beans
7 Ounces No Salt Added Petite Diced Tomatoes
8 Ounces Diced Portebella or White Mushrooms
1 Small Diced Onion
1 TBSP Minced Garlic
1 TSP Grown White Pepper
1/8 to 1/4 TSP Sea Salt
Tabasco Chipotle Pepper Sauce To Your Preferred Taste
Hydrate Hashbrowns for 12 Minutes, Drain, & Set Aside
Heat Oil on Medium Low Heat
Add Vegetables To Wok & Stir
Add Potatoes & Continue to Stir-fry Until Veggie Are Done To Your Preferred Taste

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