Name: Veggie Stir-Fry with Potatoes
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Red potatoes, cut into bite-sized chunks - 2 pounds; Olive oil - 2 tablespoons; Sweet onion, chopped - ½ large; Pea pods - ¾ cup; Bok choy, roughly chopped - 1 head; Bean sprouts - ½ cup; Baby spinach - ½ (6 ounce) bag; Soy sauce, or to taste - 3 tablespoons; Chopped ginger (Optional) - ¼ teaspoon; Salt to taste - ¼ teaspoon

Ingredients for - Veggie Stir-Fry with Potatoes

1. Red potatoes, cut into bite-sized chunks 2 pounds

2. Olive oil 2 tablespoons

3. Sweet onion, chopped ½ large

4. Pea pods ¾ cup

5. Bok choy, roughly chopped 1 head

6. Bean sprouts ½ cup

7. Baby spinach ½ (6 ounce) bag

8. Soy sauce, or to taste 3 tablespoons

9. Chopped ginger (Optional) ¼ teaspoon

10. Salt to taste ¼ teaspoon

How to cook deliciously - Veggie Stir-Fry with Potatoes

1 . Stage

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 . Stage

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 . Stage

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.