Name: Singapore Five-Spice Stir Fry
Prep time: 35 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 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.)

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Recipe by Elmotoo

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Singapore Five-Spice Stir Fry created by Kumquat the Cats fr

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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
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ingredients

8 8 ounces spaghetti or 8 ounces linguine
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
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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RECIPE MADE WITH LOVE BY

@Elmotoo

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@Elmotoo

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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!"

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review by 55tbird

4/3/2012

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

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review by smellyvegetarian

7/31/2011

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!

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review by MarthaStewartWanabe

8/2/2010

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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review by karen_c

6/22/2010

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!

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review by Kumquat the Cats fr

1/13/2010

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!

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