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 servingsPREP
10 minCOOK
10 minREADY
22 minIngredients
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.
Comments
Okay, where is the chicken?
Could sesame paste replace the peanut butter?
Way too much pasta for the amount of vegetables
Made this tonight. It was a hit. My husband and I had seconds. Loved it!