Lo mein and chinese long beans with hot chili sauce

Preparation

• 1) In a large pot, cook the spaghetti according to package directions. Place the coleslaw mix in a colander in the sink.
• Reserve a 1/2 cup of the pasta water, then drain the pasta into the colander over the coleslaw.
• In the now empty spaghetti pot, heat the oil and stir fry the onion and pepper for 3 minutes. Add the garlic and chicken and stir fry another 2 minutes, until the meat is just heated.
• Add the soy sauce and the Worcestershire sauce, the 1/2 cup of pasta water, and the peanut butter. Stir to thoroughly combine ingredients.
• Add the pasta and coleslaw mix, turn down the heat, and simmer until the watery liquid is nearly evaporated.
• 2) Place the beans in a large steamer basket and set in a large saucepan over 1 inch water. Cover and steam 5-6 minutes. Refresh with cold water to keep the color of the beans bright green.
• Heat the oil in a large skillet over medium-high heat, then add the garlic. Cook, crushing the garlic with a spoon, until fragrant, about 30 seconds. Add the beans and chili sauce; sprinkle with the brown sugar and cook, stirring, about 3 minutes.