Veggie Stir-Fry with Potatoes recipe

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Ingredients

2 pounds red potatoes, cut into bite-sized chunks
2 tablespoons olive oil
½ large sweet onion, chopped
¾ cup pea pods
1 head bok choy, roughly chopped
½ cup bean sprouts
½ (6 ounce) bag baby spinach
3 tablespoons soy sauce, or to taste
¼ teaspoon chopped ginger
salt to taste

Nutrition Info

259.8 calories
carbohydrate: 43.4 g
cholesterol: : -
fat: 7.4 g
fiber: 6.3 g
protein: 8.2 g
saturatedFat: 1.1 g
servingSize: -
sodium: 821.3 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

For stir-fry lovers who have tried them all, this one includes potatoes as a bit of twist. Vegan- and vegetarian-friendly and delish!

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