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!

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 260 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.