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Five-Spice Mushroom
& Broccoli Stir-Fry
4 servings
- 7 ounces uncooked vermicelli
- SAUCE:
- 1/2 cup orange juice
- 1 Tablespoon cornstarch
- 3/4 teaspoon Chinese five-spice
- 1/8 teaspoon crushed red hot pepper
- 2 Tablespoons soy sauce
- 2 teaspoons honey
- VEGETABLES:
- 12 ounces mushrooms, cut
into 1/4-inch slices
- 1 cup baby carrot, quartered lengthwise
- 1 medium onion, cut into thin wedges
- 1 clove minced garlic
- 6 ounces small florets of broccoli
Combine all sauce ingredients in a small bowl and whisk until well blended. Set aside.
Cook vermicelli for 6 to 8 minutes; drain; cover and set aside.
Spray large pot or skillet with nonstick vegetable oil. Preheat pot over MEDIUM-HIGH heat. Add mushrooms, carrots, onion wedges and garlic; cook and stir 4 minutes.
Add broccoli and cook another 4 minutes. Add sauce; stirring occasionally about 3 minutes, until sauce is bubbly and thickened. Serve over vermicelli or hot cooked rice.
Especially tasty side dish Marinated Cucumbers.
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Nutrition Facts
Amount Per Serving:
Calories 291 - Calories from Fat 14
Percent Total Calories From: Fat 5%, Protein 15%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 545mg, Total Carbohydrate 58g, Dietary Fiber 2g, Protein 11g, Vitamin A 8459 units, Vitamin C 59 units, Calcium 0 units, Iron 4 units
Bon appetit!
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