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Chinese Stir-Fried Bok Choy with Spaghetti

 
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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

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.

Yield

4

servings

Prep

10

min

Cook

10

min

Ready

22

min

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

Ingredients

16 ounces spaghetti
prefer whole wheat, 1 pound
1 tablespoon sesame oil
divided
2 tablespoons peanut oil
or olive oil, or any vegetable oil
4 cloves garlic
minced
½ inch ginger
freshly minced, 1 teaspoon
*
3 scallions, spring or green onions
sliced
1 cup mushrooms, button
or cremini, sliced
½ green bell peppers
slicied
½ sweet red bell peppers
sliced
1 carrots
peeled and sliced into 1/4-inch thick
½ pound bok choy
well washed, and coarsely chopped
Sauce:
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

Directions

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

 

 

Comments

Okay, where is the chicken?

over 3 years ago

Lily

Could sesame paste replace the peanut butter?

11 months ago

Way too much pasta for the amount of vegetables

11 months ago

Mena

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

about 1 month 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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