Singapore Five-Spice Stir Fry

Total Time
Prep 35 mins
Cook 0 mins

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 Nutrition


  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.
Most Helpful

I made this for PAC Fall 2006. There's nothing wrong with the recipe!! I think I just prefer five-spice as a background flavor. I used green beans instead of the broccoli and I added tofu. The sauce was really good on the tofu, but I couldn't taste the orange. I think if I make this again I'll add orange zest and reduce the amount of five-spice powder. I really like the concept!!

dicentra October 03, 2006

This has been on my "to do" list for a long time and I finally got around to making it. I am so glad that you made that comment about it being versatile and changing up the veggies. I used green onions, julienne carrots, red bell peppers, shitake mushrooms and fresh asparagus. Made the sauce as suggested and added the spaghetti to the wok to absorb the sauce. It was very good and leftovers equally as good today at lunch. I do think that I may add some orange zest the next time around to enhance the orange flavor. Thanks for sharing.

PaulaG March 22, 2006

This was very good!! I will not use the sugar the next time, as it was plenty sweet.

55tbird April 03, 2012