Vegetable Stir Fry

Although the kids weren't thrilled with this Rachael Ray meal, Mike and I loved it...especially me! And the leftovers for lunch the next day were just as good. I'll add more of the bok choy next time, but overall I thought it was perfect. I loved all the fresh veggies and the sauce had a great flavor to it!

Ingredients:1 pound whole grain spaghetti or linguine pasta (I used GlutenFree spaghetti)
3 tablespoons vegetable oil
2 large eggs, beaten
2 baby bok choy, thinly sliced
1 small red bell pepper, halved and thinly sliced
1 small bunch scallions, chopped into 3-inch lengths
1/2 cup shredded carrots
A handful of snow peas, thinly sliced on an angle
One 1-inch piece fresh ginger, grated
2 large cloves garlic, finely chopped
1/4 cup soy sauce
3 tablespoons black bean sauce
Juice of 1 lime
1 tablespoon hot pepper sauce or sambal olek sauce
1 tablespoon honey or sugar (I used sugar)
1 tablespoon toasted sesame oil

Directions:1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
2.While the pasta is working, in a large skillet or wok, heat 1 tablespoon vegetable oil, 1 turn of the pan, over high heat. Add the eggs and scramble until firm. Transfer to a plate. Add the remaining 2 tablespoons vegetable oil, 2 turns of the pan, and heat until smoking. Add the bok choy, bell pepper, scallions, carrots and snow peas and stir-fry for 2 minutes. Add the ginger and garlic and stir-fry for 1 minute more.
3.In a small bowl, stir together the tamari, black bean sauce, lime juice, hot sauce, honey and sesame oil.
4.Toss the pasta with the sauce and vegetables. Top with the egg.