• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Chinese Stir-Fried Bok Choy with Spaghetti

  • 4servings
  • 22minutes
  • 747calories

Add to MenuAdd to Calendar

Source: recipeland.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B3, B6, B9, H, D, E
MineralsSelenium, Copper, Fluorine, Chromium, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 ounces spaghetti prefer whole wheat,

  2. 1 pound

  3. 1 tablespoon sesame oil divided

  4. 2 tablespoons peanut oil or olive oil, or any vegetable oil

  5. 4 cloves garlic minced

  6. 1/2 inch ginger freshly minced,

  7. 1 teaspoon

  8. 3 each scallions, spring or green onions sliced

  9. 1 cup mushrooms, button or cremini, sliced

  10. 1/2 each green bell pepper slicied

  11. 1/2 each sweet red bell pepper sliced

  12. 1 each carrot peeled and sliced into 1/4-inch thick

  13. 1/2 pound bok choy well washed, and coarsely chopped

  14. Sauce:

  15. 2 tablespoon soy sauce or to taste

  16. 2 tablespoons peanut butter creamy and unsalted

  17. 1 tablespoon rice wine vinegar or to taste

  18. 1 tablespoon hot chili pepper oil sichuan, or to taste

  19. 1 tablespoon vegetarian oyster sauce or regular oyster sauce

  20. 1/2 cup peanuts toasted, for serving

  21. 1/4 cup cilantro leaves for serving

Instructions Jump to Ingredients ↑

  1. Bring a pot of water to a boil, and cook the spaghetti for about 12 minutes or desired consistency.

  2. Drain and toss with 1/2 tablespoon sesame oil. Set aside.

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

  4. Add the garlic, ginger and scallions, stirring frequently, and cook for about 1 minute until very fragrant.

  5. Stir in the mushrooms, and cook until mushrooms are browned, about 4 minutes.

  6. Add the bell peppers and carrots, and cook for about 3 minutes, until veggies become tender but still crispy.

  7. Stir in the bok choy, and cook for another 2 minutes or so until the leaves are all wilted.

  8. Whisk together all the sauce ingredients in a bowl until well combined. Set aside.

  9. Add the spaghetti into the pan, and pour the sauce over.

  10. Toss until well mixed, and cook for another 2 minutes, until heated through.

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

  12. Serve warm.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback