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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michael cohs
[email protected]This recipe is a keeper! The potatoes were perfectly crispy and the vegetables were cooked perfectly. The sauce was also delicious. I would definitely make this again.
hugo Leon
[email protected]This stir-fry was easy to make and packed with flavor. The potatoes were crispy and the vegetables were still crunchy. The sauce was also really good. I would definitely make this again.
Semira Yimre
[email protected]The potatoes in this dish were a great way to add some extra heartiness. The sauce was also really flavorful and had just the right amount of spice. I would definitely make this again.
Bishnu Sankae
[email protected]This stir-fry was a great way to get my kids to eat their vegetables. They loved the crispy potatoes and the sweet and sour sauce. I would definitely make this again for a weeknight meal.
Sunita Sah
[email protected]I made this dish for a potluck and it was a hit! Everyone loved the crispy potatoes and the flavorful sauce. I would definitely make this again for a party.
Angelica Ilao
[email protected]This recipe is a great way to use up leftover vegetables. I used a mix of broccoli, carrots, and bell peppers and it turned out great. The potatoes were a nice addition and added a bit of substance to the dish.
Moeiz Khurram
[email protected]I'm not usually a fan of stir-fries, but this one was really good. The potatoes added a nice twist and the sauce was flavorful without being too salty. I would definitely make this again.
blackexplodes
[email protected]The sauce was the star of this dish. It was perfectly balanced and had just the right amount of heat. The vegetables were cooked perfectly and the potatoes were crispy. I would definitely recommend this recipe.
Raymonde Swart
[email protected]This dish was easy to make and packed with flavor. The potatoes were a great addition and added a nice heartiness to the stir-fry. I would definitely make this again.
Wael Salah
[email protected]I love that this recipe is so versatile. I was able to use the vegetables that I had on hand and it still turned out great. I also added a little bit of ginger to the sauce for an extra kick of flavor.
Josephine Fofanah
[email protected]This veggie stir-fry with potatoes was a hit with my family! The potatoes were perfectly crispy and the vegetables were still crunchy. The sauce was flavorful and not too oily. I'll definitely be adding this dish to my regular rotation.