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Five-Spice Mushroom and Broccoli Stir-Fry

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Pillsbury Kitchens
Updated May 10, 2010
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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.

Five-Spice Mushroom and Broccoli Stir-Fry

  • Prep Time 35 min
  • Total 35 min
  • Ingredients 12
  • Servings 4
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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.)

Instructions

  • Step 
    1
    Cook vermicelli to desired doneness as directed on package. Drain; cover to keep warm.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

300 Calories
2g Total Fat
11g Protein
59g Total Carbohydrate
13g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
300
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
550mg
23%
Total Carbohydrate
59g
20%
Dietary Fiber
6g
24%
Sugars
13g
Protein
11g
% Daily Value*:
Vitamin A
180%
180%
Vitamin C
90%
90%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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