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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 salt to taste

Nutrition Info

259.8 calories carbohydrate: 43.4 g cholesterol: : - fat: 7.4 g fiber: 6.3 g protein: 8.2 g saturatedFat: 1.1 g servingSize: - sodium: 821.3 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

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.

4 servings

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