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Chinese Stir-Fried Bok Choy with Spaghetti

Chinese Stir-Fried Bok Choy with Spaghetti Chinese Stir-Fried Bok Choy with Spaghetti Chinese Stir-Fried Bok Choy with Spaghetti

Why order take-out, if you can whip up a delicious meal within about 20 minute. A quick, easy and tasty Chinese stir-fried veggies with spaghetti will ensure to make your tummy feel happy while satisfy your palate.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


16 ounces spaghetti
prefer whole wheat, 1 pound
1 tablespoon sesame oil
2 tablespoons peanut oil
or olive oil, or any vegetable oil
4 cloves garlic
½ inch ginger
freshly minced, 1 teaspoon
3 scallions, spring or green onions
1 cup mushrooms, button
or cremini, sliced
½ green bell peppers
½ sweet red bell peppers
1 carrots
peeled and sliced into 1/4-inch thick
½ pound bok choy
well washed, and coarsely chopped
2 tablespoon soy sauce, tamari
or to taste
2 tablespoons peanut butter
creamy and unsalted
1 tablespoon rice vinegar
or to taste
1 tablespoon hot chili pepper oil
sichuan, or to taste
1 tablespoon vegetarian oyster sauce
or regular oyster sauce
½ cup peanuts
toasted, for serving
¼ cup cilantro
for serving


Bring a pot of water to a boil, and cook the spaghetti for about 12 minutes or desired consistency. Drain and toss with ½ tablespoon sesame oil. Set aside.

Meanwhile in a large nonstick skillet or wok, heat the vegetable oil over medium-high heat until hot.

Add the garlic, ginger and scallions, stirring frequently, and cook for about 1 minute until very fragrant. Stir in the mushrooms, and cook until mushrooms are browned, about 4 minutes.

Add the bell peppers and carrots, and cook for about 3 minutes, until veggies become tender but still crispy. Stir in the bok choy, and cook for another 2 minutes or so until the leaves are all wilted.

Whisk together all the sauce ingredients in a bowl until well combined. Set aside. Add the spaghetti into the pan, and pour the sauce over. Toss until well mixed, and cook for another 2 minutes, until heated through.

Divide among serving plates, sprinkle with toasted peanuts and fresh cilantro leaves. Serve warm.


* not incl. in nutrient facts

Add review




Okay, where is the chicken?

about 4 years ago


Could sesame paste replace the peanut butter?

over 1 year ago

Way too much pasta for the amount of vegetables

over 1 year ago


Made this tonight. It was a hit. My husband and I had seconds. Loved it!

9 months ago

Nutrition Facts

Serving Size 328g (11.6 oz)
Amount per Serving
Calories 74735% of calories from fat
 % Daily Value *
Total Fat 29g 44%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 724mg 30%
Total Carbohydrate 33g 33%
Dietary Fiber 9g 37%
Sugars g
Protein 53g
Vitamin A 115% Vitamin C 104%
Calcium 14% Iron 35%
* based on a 2,000 calorie diet How is this calculated?


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