Veggie Stir-Fry with Potatoes

Name: Veggie Stir-Fry with Potatoes
Total time: 60
Yield: 4
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

Recipe by SweetShuga from allrecipes.com

Dinner 60 Mins.

Ingredients

4 servings

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2 pounds red potatoes, cut into bite-sized chunks
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2 tablespoons olive oil
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½ large sweet onion, chopped
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¾ cup pea pods
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1 head bok choy, roughly chopped

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½ cup bean sprouts
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½ (6 ounce) bag baby spinach
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3 tablespoons soy sauce, or to taste
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¼ teaspoon chopped ginger (Optional)
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salt to taste

Instructions

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.