WOK POTATOES RECIPES

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VEGGIE STIR-FRY WITH POTATOES RECIPE | ALLRECIPES



Veggie Stir-Fry with Potatoes Recipe | Allrecipes image

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    Asian

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 10

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

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, CarbohydrateContent 43.4 g, FatContent 7.4 g, FiberContent 6.3 g, ProteinContent 8.2 g, SaturatedFatContent 1.1 g, SodiumContent 821.3 mg, SugarContent 5.5 g

GRILLED HERBED NEW POTATOES RECIPE - BETTYCROCKER.COM



Grilled Herbed New Potatoes Recipe - BettyCrocker.com image

Tender taters, served with a sour cream sauce, are ready to eat in 25 minutes.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 10

2 tablespoons olive or vegetable oil
1 tablespoon chopped fresh or 1/2 teaspoon parsley flakes
1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
1/2 teaspoon lemon pepper
1/4 teaspoon salt
8 small red potatoes, cut into fourths
1/3 cup sour cream
1 tablespoon chopped fresh or 1/2 teaspoon dried rosemary leaves, crumbled
1/4 teaspoon lemon pepper
1/8 teaspoon garlic powder

Steps:

  • Heat coals or gas grill for direct heat. In large bowl, mix oil, parsley, 1 tablespoon rosemary, 1/2 teaspoon lemon pepper and the salt. Add potatoes; toss to coat. Place potatoes in grill basket (grill “wok”).
  • Cover and grill potatoes over medium heat 10 to 15 minutes, shaking basket or stirring potatoes occasionally, until tender.
  • In small bowl, mix all sauce ingredients. Serve with potatoes.

Nutrition Facts : Calories 270 , CarbohydrateContent 40 g, CholesterolContent 15 mg, FatContent 2 , FiberContent 4 g, ProteinContent 5 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 240 mg, SugarContent 3 g, TransFatContent 0 g

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