3 tbsp. oil
1 tsp. salt
1/2 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped pimientos, drained
4 med. potatoes, peeled, finely diced
1/4 c. beef broth (more if needed)
1/2 tsp. Worcestershire sauce

Heat oil with salt in wok. Add onion, green pepper, pimiento and potatoes. Stir fry over medium heat about 3 to 4 minutes. Combine broth with Worcestershire sauce and pour over vegetables and potatoes. Cover and steam for 10 minutes. Stir occasionally. Add a little more broth if potatoes become dry. Uncover and stir fry until liquid is absorbed. Makes 4 to 6 servings.