Singapore Five-Spice Stir Fry

Elmotoo's Note:

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!

• Total Time: 35 mins
• Prep Time: 35 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 8 ounces vermicelli or 8 ounces spaghetti or 8 ounces linguine

SAUCE

• ½ cup orange juice
• 1 tablespoon cornstarch
• ¾ teaspoon Chinese five spice powder
• ¼ teaspoon crushed red pepper flakes
• 2 tablespoons soy sauce
• 2 teaspoons liquid sweetener

STIR-FRY

• 12 ounces mushrooms (cut into 1/4-inch slices)
• 1 cup fresh baby carrot (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.

Reviews

[dicentra]

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!!

[smellyvegetarian]

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!

[MarthaStewartWanabe]

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)