2 tbsp. oil
3/4 c. green pepper, cut into strips (skins peeled off)
3/4 c. red sweet peppers, cut into strips
1 c. sliced mushrooms or cubed potatoes
1 c. celery, cut into 1/2" slices
2 tbsp. chopped onion
1/2 clove garlic, crushed
1/4 tsp. oregano
1/4 tsp. salt
1/2 tsp. fresh hot pepper, chopped
4 hard green tomatoes, cut in med. wedges
1/4 tsp. sugar
1/2 tsp. wine vinegar

Heat oil in skillet or Wok; add everything except tomatoes. Stir-fry over medium heat until peppers are crisp-tender. Add tomato wedges and cook until partially cooked to retain crispness. Excellent to serve over cooked rice.