Veggie Stir-Fry with Potatoes

Ingredients

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

Instructions

1. 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. 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.

3. 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.