Singapore Five-Spice Stir Fry |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this for the World Tour & can't wait to make it myself. This is the kind of recipe you can change the veggies around, so go for it! Ingredients:
8 ounces vermicelli or 8 ounces spaghetti or 8 ounces linguine |
1/2 cup orange juice |
1 tablespoon cornstarch |
3/4 teaspoon chinese five spice powder |
1/4 teaspoon crushed red pepper flakes |
2 tablespoons soy sauce |
2 teaspoons liquid sweetener |
12 ounces mushrooms (cut into 1/4-inch slices) |
1 cup fresh baby carrots (quartered lengthwise) |
1 medium onion (cut into thin wedges) |
2 garlic cloves (minced) |
3 cups broccoli florets (about 6 oz.) |
Directions:
1. Cook pasta per package directions. Drain and cover to keep warm.
2. Meanwhile in a small bowl, combine all sauce ingredients and mix until blended. Set aside.
3. 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.
4. 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.
5. Serve over pasta.
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