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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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Singapore Five-Spice Stir Fry

Recipe #137136 | 35 min | 35 min prep | add private note
Elmotoo

By: Elmotoo
Sep 12, 2005

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 (change servings and units)

Ingredients

SAUCE

STIR-FRY

Directions

  1. 1
    Cook pasta per package directions. Drain and cover to keep warm.
  2. 2
    Meanwhile in a small bowl, combine all sauce ingredients and mix until blended. Set aside.
  3. 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. 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. 5
    Serve over pasta.

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Featured Reviews for This Recipe

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From: Yaffa

On Aug 18, 2008

Delicious! My family really enjoyed this. Thanks very much.

0 people found this review helpful

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  • reviewer icon

    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.

    0 people found this review helpful

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  • reviewer icon

    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!

    4 people found this review helpful

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  • reviewer icon

    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.

    3 people found this review helpful

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  • Read all 9 reviews

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