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Veggie Stir-Fry with Potatoes

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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!"
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1 h servings 260
Original recipe yields 4 servings


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  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.
  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.
  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: 260 calories; 7.4 43.4 8.2 0 821 Full nutrition

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