Potatoes and leftover Stir-fry

Serves 1 Prep & Cooking Time: 10 minutes

meat41

 

  • 1 onion medium sized or 2 large Charlotte onions
  • 1-2 clove Garlic
  • 1-2 baby sweet peppers
  • 1 tbsp olive oil
  • 20g butter
  • 2-3 potatoes
  • 1 handful frozen peas
  • 4-5 small tomatoes
  • 1 chicken stock cube
  • Salt, pepper, marjoram, thyme & basil to taste
  • Some leftover cooked meat/chicken
  1. Finely chop the sweet pepper, onions and garlic
  2. Heat the oil and butter in a wok, then add the chopped onions, garlic and peppers.
  3. Use a mandolin to julienne the potatoes and add these to the wok.
  4. Dice the leftover meat/chicken and add to the wok.
  5. Dissolve the stock cube in ½ litre hot water and add this to the wok.
  6. Stir and add the peas and herbs.
  7. Cover and leave to simmer for 5 minutes.
  8. Stir and add the quartered tomatoes, un-cover but leave simmering for 2 more minutes.

 

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