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
- 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 (Optional)
- salt to taste
Instructions
- 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.