Veggie Stir-Fry with Potatoes

Even my picky boyfriend frequently has seconds. It resembles enchiladas but doesn’t have tortillas. Serve with rice; we like to serve with Mexican or yellow rice. To soak up the delectable sauce, you’ll need something.

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4
Yield: 4 servings

Ingredients

  1. 2 pounds red potatoes, cut into bite-sized chunks
  2. 2 tablespoons olive oil
  3. ½ large sweet onion, chopped
  4. ¾ cup pea pods
  5. 1 head bok choy, roughly chopped
  6. ½ cup bean sprouts
  7. ½ (6 ounce) bag baby spinach
  8. 3 tablespoons soy sauce, or to taste
  9. ¼ teaspoon chopped ginger (Optional)
  10. salt to taste

Instructions

  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.

 

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