Vegetable Stir-Fry with Potato, Capsicum, Carrot, and Peapod

Instructions

1. 1

   Wash and peel the potatoes and carrots. Cut the potatoes, capsicum, and carrots into thin strips or bite-sized pieces. Trim the ends of the peapods and leave them whole or cut in half if large.

2. 2

   Peel and finely chop the garlic cloves.

3. 3

   Heat 2 tablespoons of olive oil in a large wok or skillet over medium-high heat.

4. 4

   Add the chopped garlic and sauté for about 30 seconds until fragrant.

5. 5

   Add the potato strips to the pan and stir-fry for 4-5 minutes until they start to soften.

6. 6

   Add the carrot strips and continue to stir-fry for another 2-3 minutes.

7. 7

   Add the capsicum and peapods to the pan. Stir-fry all the vegetables together for 3-4 minutes until they are just tender but still crisp.

8. 8

   Drizzle in the soy sauce, sprinkle the black pepper and salt over the vegetables, and toss well to combine.

9. 9

   Stir-fry for another 1-2 minutes to allow the flavors to meld.

10. 10

    Remove from heat and serve hot as a main or side dish.