Vegetable Lo Mein with Brown Rice Spaghetti, Bok Choy, Carrots, Celery, Onions, and Peanut Sauce

Preparation

We prepare our vegetable lo mein in our stainless steel wok so that we don't need to use any oil to stir-fry the vegetables.

Begin by placing the pasta pot with the water on the stovetop, and turn the heat on high to bring the water to a boil.

While the water is heating, wash and clean the vegetables and peel the carrots and onions.

Cut the celery into 1-1/2 inch long thin strips, and place in the wok.

In the food processor, coarsely shred the bok choy and onions, and finely shred the carrots; or carefully shred the veggies with a hand shredder.  Add to the wok along with the ginger and hot pepper.

Stir fry the veggies at 375 degrees F. until they are the desired tenderness. This usually happens when the onions become semi-translucent.

When the pasta water begins to boil, add the brown rice spaghetti and cook with a rolling boil until the pasta is tender, but still chewy (or follow the instructions on the package). 

While the pasta and veggies are cooking make the sauce in a high speed blender by adding 1 cup of water, the peanuts, Bragg aminos, dates, and corn starch to the container, cover, and run the blender at high speed until the contents are creamy smooth.

If the brown rice spaghetti is cooked before the veggies, turn off the heat, remove the pasta pot from the stove top and drain off the water. Add the sauce and mix well to prevent the pasta from sticking together.

If the veggies are already cooked, add the drained brown rice spaghetti and sauce to the veggies in the wok, and mix well. If not, when the veggies are cooked, add the spaghetti and sauce mixture and mix well.

Serve and enjoy!