Chinese Stir-Fried Bok Choy with Spaghetti

• 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
• 1/2 inch ginger freshly minced, 1 teaspoon
• 3 each scallions, spring or green onions sliced
• 1 cup mushrooms, button or cremini, sliced
• 1/2 each green bell peppers slicied
• 1/2 each sweet red bell peppers sliced
• 1 each carrots peeled and sliced into 1/4-inch thick
• 1/2 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
• 1/2 cup peanuts toasted, for serving
• 1/4 cup cilantro for serving

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.
3. Set aside.
4. Meanwhile in a large nonstick skillet or wok, heat the vegetable oil over medium-high heat until hot.
5. Add the garlic, ginger and scallions, stirring frequently, and cook for about 1 minute until very fragrant.
6. Stir in the mushrooms, and cook until mushrooms are browned, about 4 minutes.
7. Add the bell peppers and carrots, and cook for about 3 minutes, until veggies become tender but still crispy.
8. Stir in the bok choy, and cook for another 2 minutes or so until the leaves are all wilted.
9. Whisk together all the sauce ingredients in a bowl until well combined.
10. Set aside.
11. Add the spaghetti into the pan, and pour the sauce over.
12. Toss until well mixed, and cook for another 2 minutes, until heated through.
13. Divide among serving plates, sprinkle with toasted peanuts and fresh cilantro leaves.
14. Serve warm.

whole wheat, sesame oil, peanut oil, garlic, scallions, mushrooms, green bell peppers, sweet red bell peppers, carrots, well washed, soy sauce, peanut butter, rice vinegar, hot chili pepper oil sichuan, vegetarian oyster, peanuts, cilantro

Taken from recipeland.com/recipe/v/chinese-stir-fried-bok-choy-spa-53780 (may not work)