Vegetable Lo Mein with Rotini and Peanut Sauce (Oriental Style)

Preparation

This recipe was made in our wok for easy mixing, but it can also be made in a large covered dish in the microwave oven. It makes 6-8 servings.

We being by washing the fresh vegetables and peeling the carrots, garlic and onions.

Place the pasta pot on the stovetop and heat the water to boiling.

While the water is heating, cut the cabbage into bite sized pieces and place in the wok.

Cut the onions in half lengthwise, and then cut each half in half lengthwise again and thinly slice, and add to the wok.

Thinly slice the carrots and add to the wok.

Cut the broccoli into bite sized pieces and add to the wok.

Cut the celery into 1-1/2 inch long pieces, and then thinly slice lengthwise and add to the wok.

Add the green beans and peas.

Stir-fry the veggies in a little water until they reach the desired tenderness (we like to have them slightly crispy)

While the veggies are cooking, put the pasta into the boiling water in the pasta pot, and mix to keep it from sticking together until the boiling water moves it around.

In the container of a high speed blender place 1 cup of water, and the ginger, peanut butter, garlic, corn starch, hot pepper, and soy sauce, cover, and run the blender at high speed until the contents are creamy smooth.

When the veggies and pasta are cooked, lower the heat in the wok to simmer, and add the drained rotini to the veggies in the wok, along with the peanut sauce from the blender and mix gently but thoroughly to make sure the sauce has thickened and is completed covered all the pasta and veggies.

Serve and enjoy!