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Recipes Around the World International Vegetarian Union
Vegan Chinese/Stir Fry Recipes
Contributed by Vegetarians and Vegans from around the world
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Five-Spice Stir Fry
From: Karen C. Greenlee

Serving Size: 4 Preparation Time :0:35

  • 8 ounces vermicelli, spaghetti, or linguine
SAUCE:
  • 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 liquid sweetener
STIR-FRY:
  • 12 ounces mushrooms -- cut into 1/4" 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.)
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.