This dish offers a change of pace from spaghetti with tomato sauce but doesn't take much longer to prepare. Thin noodles make a bed for a vegetable melange topped with a spiced orange sweet-and-hot sauce.
Five-Spice Mushroom and Broccoli Stir-Fry
- Prep Time 35 min
- Total 35 min
- Ingredients 12
- Servings 4
Ingredients
- 1 (7-oz.) pkg. uncooked vermicelli
- 1/2 cup orange juice
- 1 tablespoon cornstarch
- 3/4 teaspoon Chinese five-spice powder
- 1/8 to 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons soy sauce
- 2 teaspoons honey
- 8 large mushrooms (12 oz.), cut into 1/4-inch-thick slices
- 1 cup fresh baby carrots, quartered lengthwise
- 1 medium onion, cut into thin wedges
- 1 garlic clove, minced
- 3 cups small broccoli florets (about 6 oz.)
Instructions
-
Step1Cook vermicelli to desired doneness as directed on package. Drain; cover to keep warm.
-
Step2Meanwhile, in small bowl, combine orange juice, cornstarch, five-spice powder, red pepper flakes, soy sauce and honey; stir until well blended. Set aside.
-
Step3Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, carrots, onion and garlic; cook and stir 4 minutes.
-
Step4Add broccoli; cover and cook 2 to 4 minutes or until vegetables are crisp-tender, stirring occasionally. Add orange juice mixture; cook and stir 2 to 3 minutes or until bubbly and thickened. Serve over cooked vermicelli.
Nutrition
300
Calories
2g
Total Fat
11g
Protein
59g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 serving
- Calories
- 300
- Calories from Fat
- 20
- Total Fat
- 2g
- 3%
- Saturated Fat
- 0g
- 0%
- Cholesterol
- 0mg
- 0%
- Sodium
- 550mg
- 23%
- Total Carbohydrate
- 59g
- 20%
- Dietary Fiber
- 6g
- 24%
- Sugars
- 13g
- Protein
- 11g
% Daily Value*:
- Vitamin A
- 180%
- 180%
- Vitamin C
- 90%
- 90%
- Calcium
- 6%
- 6%
- Iron
- 25%
- 25%
Exchanges:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 1 Vegetable;Tips from the
Pillsbury Kitchens
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