Singapore Five-Spice Stir Fry

"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!"
 
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photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by Kumquat the Cats fr
photo by KateL photo by KateL
photo by WI Cheesehead photo by WI Cheesehead
photo by WI Cheesehead photo by WI Cheesehead
photo by Fairy Nuff photo by Fairy Nuff
Ready In:
35mins
Ingredients:
12
Serves:
4
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ingredients

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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.

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Reviews

  1. 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!!
     
  2. 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.
     
  3. This was very good!! I will not use the sugar the next time, as it was plenty sweet.
     
  4. This was a very yummy sauce, and I can see it working with a number of stir fries. My veggies were pretty different as I used items from my CSA box, but it worked brilliantly. It even made eggplant yummy, which is a feat for me LOL. Thanks for posting! Made for Veg Swap 36 for our VIP Chef!
     
  5. What a nice veggie stir fry with just the right amount of spiciness and sauce. DH and I enjoyed it served over white rice. I was unsure what "liquid sweetener" meant, so I used a mild honey. The veggie combo I used was broccoli, red bell pepper, mushrooms, garlic and carrots. Delicious and healthy! Thanks for sharing! (Made for AUS/NZ Recipe Swap #42)
     
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Tweaks

  1. 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!!
     
  2. I made changes to the vegetables to reflect what I had on hand, but the sauce was pretty good! I used apple juice and honey instead of orange juice and liquid sweetener and also served it on rice. This is a pretty versatile recipe.. thanks for sharing
     
  3. Yum!! We really enjoyed this recipe. The combination of orange juice, soy and the spices is really tasty. I didn't use the sweetener,didn't have baby carrots so subbed a julienned carrot, added some red bell pepper and snow peas.Also used dried chinese noodles that had been soaked in boiling water for 5 minutes.I added the noodles to the wok (without the cornstarch), they soaked up the sauce and were fantastic. Thanks for such a tasty, low fat meal!
     

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