 |
|
Five-Spice Stir Fry
8 ounces vermicelli, spaghetti, or linguine
1/2 cup orange juice
1 tablespoon corn starch
3/4 teaspoon Chinese five-spice powder
1/4 teaspoon crushed red pepper flakes
2 tablespoons soy sauce
2 teaspoons honey
12 ounces mushrooms, cut into 1/4" slices
1 cup fresh baby carrots, quartered lengthwise
1 medium onion, cut into thin wedges
2 cloves garlic, minced
3 cups broccoli florets (about 6 oz.)
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.
|
|
Stirfry 02