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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (300g) Recipe makes 4 servings The following items or measurements are not included below: Chinese five spice powder |
||
| Calories 303 | ||
| Calories from Fat 13 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.5g | 2% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 550mg | 22% | |
| Potassium 739mg | 21% | |
| Total Carbohydrate 61.2g | 20% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 9.3g | ||
| Protein 13.4g | 26% | |
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I found this for the World Tour & can't wait to make it myself. This is the kind of recipe you can change the veggies around, so go for it!
SERVES 4
Ingredients
- 8 ounces vermicelli or spaghetti or linguine
SAUCE
- 1/2 cup orange juice
- 1 tablespoon cornstarch
- 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-inch slices)
- 1 cup fresh baby carrot (quartered lengthwise)
- 1 medium onion (cut into thin wedges)
- 2 garlic cloves (minced)
- 3 cups broccoli florets (about 6 oz.)
Directions
1
Cook pasta per package directions. Drain and cover to keep warm.2
Meanwhile in a small bowl, combine all sauce ingredients and mix until blended. Set aside.3
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.4
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.5
Serve over pasta.
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- Course > Main Dish
- Main Ingredient > Vegetables > Mushrooms
- Main Ingredient > Vegetables > Broccoli
- Main Ingredient > Vegetables > Carrots
- Cuisine > Asian > Eastern
- Cuisine > Asian > Southeastern
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Technique > Stir-fry
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Jewelies
On Jun 4, 2008
We really enjoyed this. I doubled (even a bit more actually) the sauce, and added 400grams of green prawns which I'd coated with the 5-spice and chilli flakes. Took Fairy Nuff's advice and used Chinese Rice noodles which I let soak up the extra sauce. Great flavour, healthy meal.
From: Fairy Nuff
On Sep 17, 2005
Yum!! We really enjoyed this recipe. The combination of orange juice, soy and the spices is really tasty. I didn't use the sweetener,didn't have baby carrots so subbed a julienned carrot, added some red bell pepper and snow peas.Also used dried chinese noodles that had been soaked in boiling water for 5 minutes.I added the noodles to the wok (without the cornstarch), they soaked up the sauce and were fantastic. Thanks for such a tasty, low fat meal!
From: NcMysteryShopper
On Sep 23, 2005
I really enjoyed the delicate orange sauce, but i feel like it wasn't strong enough to hold its own. I made it with rice as the other reviewer and I now believe you should use noodles and cook them the way fairy nuff did. This would make the flavor more pronounced if the sauce were soaked into the noodles. Love the flavor, I will try this again with Japanese noodles.
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