1. Fry sliced onions in butter, and set aside.
2. Fry mushrooms, use extra butter if needed, and set aside.
3. Wash and cut the potato into small cubes (skin on), microwave till soft, and set aside.
4. Fry together the zucchini and snap peas, and set aside.  We tend to keep it more crisp than soft (our preference).
5. Fry the meat, and spice it to your liking.
6. Add all the ingredients back into the wok and mix and heat through.
7. Add spring onions, thyme and rosemary, stir and mix together and serve immediately.
8. Serve with crumbled fetta.  I had fetta on mine, although my husband preferred his meal without fetta.

Note:

The quantity used will depend on the portion size and how many you need to feed. Approximate quantities (we thought) for 2 adults, although we still have extra leftovers, so more than sufficient to feed 3-4 people.
Husband’s own creation.