Singapore Five-Spice Stir Fry - cooking recipe

Ingredients

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.)

Preparation

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.