Five Spice Mushroom And Broccoli Stir Fry Recipe

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.)

Preparation

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

Meanwhile, in small bowl, combine orange juice, cornstarch, five-spice powder, red pepper flakes, soy sauce and honey; stir until well blended. Set aside.

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.

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.