Five-Spice Stir Fry

Ingredients

• 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.)

Directions

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.