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For stir-fry lovers who have tried them all, this one includes potatoes as a bit of twist. Vegan- and vegetarian-friendly and delish!
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
Directions
Step 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.
Step 2
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.
Step 3
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 260 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 6% |
| Sodium821mg | 36% |
| Total Carbohydrate43g | 16% |
| Dietary Fiber6g | 23% |
| Total Sugars6g | |
| Protein8g | |
| Vitamin C86mg | 431% |
| Calcium176mg | 14% |
| Iron4mg | 21% |
| Potassium1529mg | 33% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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