Hard

Veggie Stir-Fry with Potatoes

Name: Veggie Stir-Fry with Potatoes
Prep time: 25 min
Cook time: 88 min
Total time: 113 min
Yield: 4 servings
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; ½ , 6 ounce; 3 tablespoons soy sauce , or to taste; 0.25 teaspoons chopped ginger , Optional; salt to taste

Total Time

1h 53m

25m prep · 88m cook

Servings

4 people

Rating

—

Difficulty

Hard

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🌱 Vegan 🥬 Vegetarian 🌾 Gluten-Free 🥛 Dairy-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

For stir-fry lovers who have tried them all, this veggie one includes potatoes as a bit of twist. Vegan- and vegetarian-friendly and delish!

Vegan Gluten-Free Nut-Free Fried asian chinese filipino japanese korean unknown sweet spicy savory umami european greek mediterranean middle eastern region halal kosher healthy_fats plant_based

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
½ , 6 ounce
3 tablespoons soy sauce , or to taste
0.25 teaspoons chopped ginger , Optional
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; 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

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.