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Five-Spice Mushroom
& Broccoli Stir-Fry

4 servings

  • 7 ounces uncooked vermicelli

  •    SAUCE:
  • 1/2 cup orange juice
  • 1 Tablespoon cornstarch
  • 3/4 teaspoon Chinese five-spice
  • 1/8 teaspoon crushed red hot pepper
  • 2 Tablespoons soy sauce
  • 2 teaspoons honey

  •    VEGETABLES:
  • 12 ounces mushrooms, cut
       into 1/4-inch slices
  • 1 cup baby carrot, quartered lengthwise
  • 1 medium onion, cut into thin wedges
  • 1 clove minced garlic
  • 6 ounces small florets of broccoli

Combine all sauce ingredients in a small bowl and whisk until well blended. Set aside.

Cook vermicelli for 6 to 8 minutes; drain; cover and set aside.

Spray large pot or skillet with nonstick vegetable oil. Preheat pot over MEDIUM-HIGH heat. Add mushrooms, carrots, onion wedges and garlic; cook and stir 4 minutes.

Add broccoli and cook another 4 minutes. Add sauce; stirring occasionally about 3 minutes, until sauce is bubbly and thickened. Serve over vermicelli or hot cooked rice.

Especially tasty side dish Marinated Cucumbers.

 
Nutrition Facts
Amount Per Serving: Calories 291 - Calories from Fat 14
Percent Total Calories From: Fat 5%, Protein 15%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 545mg, Total Carbohydrate 58g, Dietary Fiber 2g, Protein 11g, Vitamin A 8459 units, Vitamin C 59 units, Calcium 0 units, Iron 4 units

Bon appetit!


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Barricks Insurance Services
276 N El Camino Real #6, Oceanside, CA 92058
Phone (760) 433-0300  |  Fax: (760) 433-0304
Toll-Free 1-877-Look4Life  (1-877-566-5454)

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