Veggie Stir-Fry with Potatoes The Best Recipes

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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!"

Ingredients :

• 2 pounds red potatoes, cut into bite-sized chunks
• 2 tablespoons olive oil
• 1/2 large sweet onion, chopped
• 3/4 cup pea pods
• 1 head bok choy, roughly chopped
• 1/2 cup bean sprouts
• 1/2 (6 ounce) bag baby spinach
• 3 tablespoons soy sauce, or to taste
• 1/4 teaspoon chopped ginger (optional)
• salt to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H

• Place 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.
• Heat 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.
• Add 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.

Notes :

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