Bell Pepper and Potato Stir-fry with Whole Grain Mustard

1. 1

   Peel and julienne the potato.

2. 2

   Let it soak for over 5 minutes, then drain in a sieve.

3. 3

   Slice the bell peppers into 5 mm widths.

4. 4

   Heat some olive oil in a frying pan and stir-fry the potato over medium heat.

5. 5

   When the potato becomes transparent, add the bell peppers, and stir-fry for 1-2 minutes.

6. 6

   Season with the salt and mustard, and remove from heat.

7. 7

   Transfer to a serving plate.

8. 8

   Top with Italian parsley (not listed) if you have any.

* Per serving · 4 servings · Values may vary.