VEGGIE STIR-FRY WITH POTATOES
For stir-fry lovers who have tried them all, this one includes potatoes as a bit of twist. Vegan- and vegetarian-friendly and delish!
Provided by SweetShuga
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 259.8 calories, Carbohydrate 43.4 g, Fat 7.4 g, Fiber 6.3 g, Protein 8.2 g, SaturatedFat 1.1 g, Sodium 821.3 mg, Sugar 5.5 g
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Sarah Till
[email protected]This veggie stir-fry with potatoes was easy to make and very tasty. The potatoes were a great addition and gave the dish a nice heartiness. I will definitely be making this dish again.
temitope saka
[email protected]I made this stir-fry last night and it was a hit with my family! The potatoes were crispy on the outside and soft on the inside, and the vegetables were cooked perfectly. I will definitely be making this dish again.
AllahRakha AllahRakhaAD
[email protected]This veggie stir-fry with potatoes was absolutely delicious! The flavors were incredible, and the potatoes were cooked to perfection. I will definitely be making this dish again. Thanks for sharing the recipe!