Five-Spice Stir Fry
From: Karen C. Greenlee

Serving Size: 4 Preparation Time :0:35

• 8 ounces vermicelli, spaghetti, or linguine

• 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

• 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.)

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.