Thaw K&N's PepO’Roni Slices as per instructions on label and set aside.

Cut potato in five slices.

Heat oil in a pan and fry potato slices until golden brown.

Set the potato slices on a plate.

Arrange half a pack of thawed PepO’Roni Slices with the potato slices.

Cut remaining PepO’Roni Slices into julienne cuts.

Heat half a table spoon of oil and add garlic, red chili sauce and sauté for 1 minute.

Add julienned Pepperoni Slices, oyster sauce, cilantro leaves and bird's eye chili.

Pour in water and stir fry for another 2 minutes.

Pour this sauce over potatoes and PepO’Roni Slices already set on the plate.