Veggie Stir-Fry with Potatoes

Try this vegan-friendly stir-fry as a side dish or hearty main event; potatoes instead of noodles make this meal a little different.

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

Ingredients

• salt to taste
• 2 tablespoons olive oil
• 3 tablespoons soy sauce, or to taste
• 2 pounds red potatoes, cut into bite-sized chunks
• 1 head bok choy, roughly chopped
• 0.5 cup bean sprouts
• 0.5 large sweet onion, chopped
• 0.75 cup pea pods
• 0.5 (6 ounce) bag baby spinach
• 0.25 teaspoon chopped ginger

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; cook 1 minute. Reduce heat to medium-low; add pea pods, then add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.

Step 3

Add bok choy, bean sprouts, and spinach. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until liquid evaporates and spinach wilted, about 5 minutes more; season with salt.