How to Make Veggie Stir-Fry with Potatoes - A Step-by-Step Guide

If you're looking for a healthy and satisfying meal that is also quick and easy to prepare, then look no further than this delicious Veggie Stir-Fry with Potatoes recipe. Packed with colorful and nutritious vegetables and hearty potatoes, this dish is a great option for a meatless meal or a side dish to complement your favorite protein.

Stir-fries are a popular way to incorporate a variety of vegetables into your diet, and this recipe is no exception. The combination of crisp bell pep...

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Ingredients

  • 2 pounds red potatoes, cut into bite-sized chunks
  • 2 tablespoons olive oil
  • ½ large sweet onion, chopped
  • ¾ cup pea pods
  • 1 head bok choy, roughly chopped
  • ½ cup bean sprouts
  • ½ (6 ounce) bag baby spinach
  • 3 tablespoons soy sauce, or to taste
  • ¼ teaspoon chopped ginger (Optional)
  • salt to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 4
  • Yield: 4 servings

  • 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

    260 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Sodium: 821mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 6g
    • Total Sugars: 6g
    • Protein: 8g
    • Vitamin C: 86mg
    • Calcium: 176mg
    • Iron: 4mg
    • Potassium: 1529mg