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 servingsPrep
10 minCook
10 minReady
22 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
spaghetti
prefer whole wheat, 1 pound |
|
| 15 | ml |
sesame oil
divided |
|
| 3E+1 | ml |
peanut oil
or olive oil, or any vegetable oil |
|
| 4 | cloves |
garlic
minced |
|
| 0.5 | inch |
ginger
freshly minced, 1 teaspoon |
*
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| 237 | ml |
mushrooms, button
or cremini, sliced |
|
| 0.5 | each |
green bell peppers
slicied |
|
| 0.5 | each |
sweet red bell peppers
sliced |
|
| 1 | each |
carrots
peeled and sliced into 1/4-inch thick |
|
| 226.8 | g |
bok choy
well washed, and coarsely chopped |
|
| Sauce: | |||
| 3E+1 | ml |
soy sauce, tamari
or to taste |
|
| 3E+1 | ml |
peanut butter
creamy and unsalted |
|
| 15 | ml |
rice vinegar
or to taste |
|
| 15 | ml |
hot chili pepper oil
sichuan, or to taste |
*
|
| 15 | ml |
vegetarian oyster sauce
or regular oyster sauce |
*
|
| 118 | ml |
peanuts
toasted, for serving |
|
| 59 | ml |
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.
