Singapore - Five-Spice Stir Fry

Five-Spice Stir Fry

Serving Size: 4 Preparation Time :0:35

Ingredients

-       8 ounces vermicelli, spaghetti, or linguine

SAUCE:

-       1/2 cup orange juice

-       1 tablespoon corn starch

-       3/4 teaspoon Chinese five-spice powder

-       1/4 teaspoon crushed red pepper flakes

-       2 tablespoons soy sauce

-       2 teaspoons liquid sweetener

STIR-FRY:

-       12 ounces mushrooms -- cut into 1/4" slices

-       1 cup fresh baby carrots -- quartered lengthwise

-       1 medium onion -- cut into thin wedges

-       2 cloves garlic -- minced

-       3 cups broccoli florets (about 6 oz.)

Directions

-       Cook pasta per package directions.

-       Drain and cover to keep warm.

-       Meanwhile in a small bowl, combine all sauce ingredients and mix until blended.

-       Set aside.

-       Spray a nonstick skillet or wok with nonstick cooking spray.

-       Heat over medium-high heat until hot.

-       Add mushrooms, carrots, onion, and garlic.

-       Cook and stir 4-5 minutes.

-       Add broccoli, cover, and cook 2-4 minutes or until vegetable are crisp-tender, stirring occasionally. Add sauce, cook and stir 2-3 minutes or until bubbly and thickened.

Serve over pasta.