Five-Spice Mushroom and Broccoli Stir-Fry

This dish offers a change of pace from spaghetti with tomato sauce but doesn't take much longer to prepare. Thin noodles make a bed for a vegetable melange topped with a spiced orange sweet-and-hot sauce.

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  • prep time 35 min
  • total time 35 min
  • ingredients 12
  • servings 4
 

Ingredients

1
(7-oz.) pkg. uncooked vermicelli
1/2
cup orange juice
1
tablespoon cornstarch
3/4
teaspoon Chinese five-spice powder
1/8
to 1/4 teaspoon crushed red pepper flakes
2
tablespoons soy sauce
2
teaspoons honey
8
large mushrooms (12 oz.), cut into 1/4-inch-thick slices
1
cup fresh baby carrots, quartered lengthwise
1
medium onion, cut into thin wedges
1
garlic clove, minced
3
cups small broccoli florets (about 6 oz.)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook vermicelli to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, in small bowl, combine orange juice, cornstarch, five-spice powder, red pepper flakes, soy sauce and honey; stir until well blended. Set aside.
  • 3 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, carrots, onion and garlic; cook and stir 4 minutes.
  • 4 Add broccoli; cover and cook 2 to 4 minutes or until vegetables are crisp-tender, stirring occasionally. Add orange juice mixture; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over cooked vermicelli.
  • 1 Cook vermicelli to desired doneness as directed on package. Drain; cover to keep warm.
  • 2 Meanwhile, in small bowl, combine orange juice, cornstarch, five-spice powder, red pepper flakes, soy sauce and honey; stir until well blended. Set aside.
  • 3 Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, carrots, onion and garlic; cook and stir 4 minutes.
  • 4 Add broccoli; cover and cook 2 to 4 minutes or until vegetables are crisp-tender, stirring occasionally. Add orange juice mixture; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over cooked vermicelli.

EXPERT TIPS

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Expert Tips

Called the "king of vegetables," the onion has a dominant flavor and is extremely versatile. There are two general flavors--mild an pungent--and two shapes: round and elongated. Onions can also be grouped by the time of year they're available. • Spring/summer onions are available April through August. They have a mild sweet flavor and are more fragile that fall/winter onions. Vidalia and Walla Walla are two popular spring/summer onions. • Fall/winter onions are available August through March. They have a robust flavor and may be white, yellow or red in color. They are firm and store well in a cool, dry, dark place that's well ventilated. • Green onions, whice are immature onions picked before the bulbs develop, are available year-round.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
300
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
550mg
550%;
Total Carbohydrate
59g
59%
(Dietary Fiber
6g
6%
  Sugars
13g
13%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
180%;
Vitamin C
90%;
Calcium
6%;
Iron
25%;
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.