Veggie Stir-Fry with Potatoes

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

Instructions

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; cook 1 minute. Reduce heat to medium-low; add pea pods, then add cooked potatoes and increase heat to medium. Cook 5 to 7 minutes more.
3. Add bok choy, bean sprouts, and spinach. Cover and reduce heat to medium-low; cook about 5 minutes. Add soy sauce and ginger. Cook, uncovered, until liquid evaporates and spinach wilted, about 5 minutes more; season with salt.