Singapore Five-Spice Stir Fry

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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!
- Ready In:
- 35mins
- Serves:
- Units:
15
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ingredients
- 8 8 ounces spaghetti or 8 ounces linguine
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SAUCE
- 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
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STIR-FRY
- 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
- 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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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)Reply
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Delish and easy to make! Hubby and I both loved it. I didn't add sweetener, as I used Trop50 and that's already sweetened. :) I used a combo of white button mushrooms and portobellos. Forgot the garlic (whoops). Used a walla walla onion, bok choy, and edamame - skipped the broccoli, as I needed to use the latter two. Also used pad Thai rice noodles. Scrumptious!Reply
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Very tasty. I took Beth's suggestion and used my own favorite veggies: carrots, snap peas, red pepper, onion and added some tofu for a vegan supper. I increased the sauce a bit, and loved the combination of orange juice and five spice powder. Instead of 2 teaspoons liquid sweetner I used 1 teaspoon splenda. This was a quick and easy but tasty supper dish. Yum!Reply
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