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Veggie Stir-Fry with Potatoes
Veggie Stir-Fry with Potatoes
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Vegan stir-fry with a unique twist - swap noodles for potatoes for a deliciously hearty dish.
Ingredients:
  • 2 pounds red potatoes, cut into bite-sized chunks
  • 0.5 large sweet onion, chopped
  • 0.75 cup pea pods
  • 1 head bok choy, roughly chopped
  • 0.5 cup bean sprouts
  • 0.5 (6 ounce) bag baby spinach
  • 3 tablespoons soy sauce, or to taste
  • 0.25 teaspoon chopped ginger
  • salt to taste
Instructions:
  • In a large pot, submerge potatoes in salted water and bring to a boil over medium-high heat. Cook until tender yet firm, approximately 15 minutes. Drain potatoes.
  • In a large pan over medium heat, sauté onions in oil for 1 minute. Reduce heat to medium-low, then add pea pods and cooked potatoes. Increase heat to medium and cook for an additional 5 to 7 minutes.
  • Toss in bok choy, bean sprouts, and spinach. Cover and simmer over medium-low heat for 5 minutes. Stir in soy sauce and ginger. Continue cooking, uncovered, until juices have evaporated and leaves are wilted, approximately 5 more minutes. Season with salt to taste.

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