Vegetarian Chik'n and Potato Stir-Fry
Ingredients
- Seasonal gold potatoes
- Chik'n tenderstrips
- Tender stem broccoli
- Garlic puree (pea-sized blob)
- Chives
- Onion salt
- Olive oil
- Bisto American hot and spicy gravy
Preparation
Peel and quarter the seasonal gold potatoes.
Boil the potatoes in lightly salted water for 20 minutes, then drain.
Boil the tender stem broccoli until tender, then drain.
Heat a little olive oil in a wok.
Add the drained potatoes and chik'n tenderstrips to the wok and pan fry.
Add a pea-sized blob of garlic puree, chives, and onion salt to the wok.
Add the boiled broccoli to the wok and stir to combine.
Top with Bisto American hot and spicy gravy and serve.
