Five-Spice Stir Fry

Course : Vegetables
Serves: 4
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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 inch 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.)

Preparation / 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.


Nutritional Information:

302 Calories (kcal); 1g Total Fat; (3% calories from fat); 10g Protein; 66g Carbohydrate; 0mg Cholesterol; 555mg Sodium

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