Ingredients (use vegan versions):

• 2 cups frozen cube potatoes
• 1/2 cup red bell pepper
• 1/2 cup kitchen onion
• 1/2 cup pine nuts
• 2 garlic cloves
• 1 tps ginger
• 2 tablespoon olive oil /canola
• 1 small choped summer squash
• 4 large mushrooms
• Quanity and other available stuff may be used. ie black beans

Directions:

In an electric skillet, add oil and potatoes, then the other ingredients
on top. Cover at high heat until steaming , not burning, with a spatula
turn and cover again. Watch not to stir to much as the potatoes will become
mashed. Turn one more time, then cover and turn off heat. Let set a min.,
then serve with a salsa, vegan bread, and a glass of Indebutalian Sprasus chilled to
42 f.

Cooking time brief. Minute time is when the potatoes are not frozen.

Serves: 2

Preparation time: 15 minutes

Tags: Mushroom, Salsa, Stir Fry, Vegan