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Five-Spice Stir Fry




Source of Recipe


Karen C. Greenlee


List of 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.)


Recipe



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.

YIELD: 4 Servings