Veggie Stir-Fry with Potatoes
For stir-fry lovers who have tried them all, this one includes potatoes as a bit of twist. Vegan- and vegetarian-friendly and delish!
- Serves: 4 persons
- 2pounds red potatoes, cut into bite-sized chunks
- 2tablespoons olive oil
- ½large sweet onion, chopped
- ¾cup pea pods
- 1head bok choy, roughly chopped
- ½cup bean sprouts
- ½(6 ounce) bag baby spinach
- 3tablespoons soy sauce, or to taste
- ¼teaspoon chopped ginger
- salt to taste
Step 1Place potatoes into a large pot and cover with salted water; bring to a boil. Boil on medium-high heat until tender but still intact, about 15 minutes. Drain.
Step 2Heat oil in a large pan over medium heat. Add onion and cook for 1 minute. Reduce heat to medium-low and add pea pods. Add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
Step 3Add bok choy, bean sprouts, and spinach to the pan. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until juices evaporate and leaves are wilted, about 5 minutes more. Season with salt.