2-3 tbsp. vegetable oil
6-8 lg. uncooked red potatoes, cut in 1/8 inch thick slices
1 sm. red bell pepper, chopped
1 sm. green bell pepper, chopped
1 med. onion, chopped
Barbecue sauce to taste
1/3 c. thinly sliced scallions
1/3 c. chopped cilantro or 1 heaping tbsp., or more, chopped fresh parsley

Heat oil in large, heavy skillet over medium-high heat. Add potatoes, and stir-fry until translucent and almost browned. Add next 3 ingredients, and continue to stir-fry until onions are opaque. Add sauce, and continue to stir-fry until vegetables are coated. Add scallions, and cook another minute or two. Arrange on heated platter, and garnish with cilantro or parsley. Serves 4 to 6.