2 slices bacon, cut up
6 oz. pepperoni, sliced 1/8 inch thick
1 sm. onion, chopped
1 sm. clove garlic, minced
2 med. potatoes, peeled & cubed
1 1/2 c. Italian-style cooking sauce
1/2 c. water
1 1/2 c. zucchini, cut into julienne strips
1 c. frozen cut green beans

In wok cook bacon over medium-high heat until crisp; drain, reserving drippings in wok. Set bacon aside. Stir-fry pepperoni, onion and garlic in reserved drippings until onion is tender but not brown; drain off excess fat. Add potatoes, stir-fry for 3 minutes. Stir in cooking sauce and water; cover; simmer for 20 minutes. Stir in zucchini and beans, cover and simmer 20 minutes longer or until vegetables are tender. To serve, sprinkle with reserved bacon. Makes 4 servings.