Singapore Five-Spice Stir Fry

• 8 8 ounces spaghetti or 8 ounces 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 carrots (quartered lengthwise)
• 1 medium onion (cut into thin wedges)
• 2 garlic cloves (minced)
• 3 cups broccoli florets (about 6 oz.)

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.

linguine, orange juice, cornstarch, chinese five spice powder, red pepper, soy sauce, liquid sweetener, stirfry, mushrooms, fresh baby carrots, onion, garlic, broccoli florets

Taken from www.food.com/recipe/singapore-five-spice-stir-fry-137136 (may not work)