2 pounds sweet potato (peeled and thinly sliced)
21/2 tablespoons of low sodium soy sauce
2 1/2 tablespoons of vegetable oil
1 teaspoon of minced garlic
1 medium red bell pepper (thinly sliced)
1 medium green bell pepper (thinly sliced)
1 medium orange bell pepper (thinly sliced)
1 medium onion (peeled and thinly sliced)
1 tablespoon red cooking wine
3/4 tablespoon worcestershire sauce
3/4 tsp salt
3/4 black pepper
3/4 cup of Bulgur (cook and set aside to be served with the stir fry).
In a large skillet, heat the vegetable oil over medium heat.
Add the garlic, onions, and peppers and sauté for 2 minutes or until the peppers are tender are tender.
Add the sweet potatoes, red wine, soy sauce, worcestershire sauce, salt and pepper and cook for about 10 to 15 minutes.
* I came up with this recipe a few days ago and I haven’t tested it on anyone else. I had it for lunch today and it came better than I expected. To be honest, I was kind of worried that it might taste terrible but I like how it came out. I hope my kids love it for dinner because I am not planning on cooking a second meal today.