This is one of those really easy meals that is definitely faster than going for takeout (unless you stop on the way home, of course.) I prepped my vegetables while the pasta cooked, and then used the same pot to cook the vegetables and make the sauce.
Not sure how authentic this is, but it is very tasty. I added 2 non-traditional umami ingredients. Turned out great! This is very close to what I get in my favorite Chinese restaurant, except theirs has a larger variety of vegetables added. I kind of like just the sweetness of the peppers with the cabbagey bok choy flavor. Feel free to experiment.
I used the remaining half head of bok choy from the previously posted recipe.
You can add any other vegetables to this; it was my clean out the cupboard, make something for Meatless Monday take to work lunch.
4 to 6 ounces any thin pasta
1 cup sliced onions
1 cup sliced bell pepper, any color
2 to 4 cloves garlic
1/2 head bok choy, sliced on the diagonal (about 3 cups, this was a small head of bok choy)
2/3 cup water
1 tablespoon oyster sauce
1 tablespoon low sodium soy sauce
1/2 teaspoon anchovy paste, the tube kind (optional)
1 teaspoon tomato paste, the tube kind (0ptional)
5 tablespoons cold water
1 to 1 1/2 tablespoons cornstarch
Cook the pasta according to package directions. Best if cooked al dente, which is usually the lower time recommended. Drain and set aside.
Combine all of the sauce ingredients in a small cup or mixing bowl, mix well and set aside.
In the same pot, add 1 tablespoon sesame or olive oil. Add onions and bell pepper, saute for a few minutes. Add the bok choy and the garlic. Add the water and let steam/braise for a few minutes till bok choy is wilted and stems are softened a little.
Add the sauce ingredients and bring to a boil for one minute, just to thicken the cornstarch. Add the noodles, and toss well. Serve hot.
To make for vegetarians, leave out the anchovy paste.