five spice stir fry

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* Exported from MasterCook *

 

Five Spice Stir Fry

 

Recipe By :Linda Gassenheimer

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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SAUCE:

1/2 cup vegetable broth -- and

1 tablespoon vegetable broth -- divided

3 tablespoons rice wine vinegar

1 teaspoon five-spice powder

5 medium garlic cloves -- crushed

2 tablespoons soy sauce, low sodium

1 teaspoon cornstarch

2 ounces slivered almonds -- (about 1/3 cup)

STIR FRY:

1 teaspoon canola oil

1/2 medium yellow onion -- peeled and sliced

1 medium red bell pepper -- seeded sliced

2 medium celery stalks -- sliced

2 medium carrots -- peeled and sliced

15 ounce canned straw mushrooms -- drained

15 ounce canned whole baby corn -- drained, halved

2 cups hot cooked rice

 

In a large glass measuring cup or bowl, mix 1/2 cup broth, vinegar, five-spice

powder, garlic and soy sauce. Set aside. In a separate cup or small bowl, stir

together 1 tablespoon broth and cornstarch. Set aside.

 

Heat wok or large nonstick skillet over high heat. Add almonds and toss until

golden brown, about 30 seconds. Remove almonds and set aside.

 

Add oil to wok or skillet and heat until smoking. Add onion, red bell pepper,

celery and carrots and stir-fry for 3 minutes. (Some of the vegetables may burn

a little. That's okay.)

 

Add mushrooms and corn and stir-fry 2 minutes. Remove all vegetables to a plate.

 

Add sauce ingredients to wok, bring to a boil and cook for 3 minutes. Stir

cornstarch mixture to recombine and add to sauce. Cook on high about 30 seconds,

until thickened. Remove wok or skillet from heat. Stir vegetables into sauce.

Sprinkle with toasted almonds. Serve immediately over hot, cooked rice.

 

tip - An aromatic blend of spices, five-spice powder is available at many

supermarkets and is at all Asian markets.

 

Source:

" From Vegetarian Dinner in Minutes by Linda Gassenheimer (Chronicle 1997) "

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Per Serving (excluding unknown items): 350 Calories; 10g Fat (24.6% calories

from fat); 14g Protein; 53g Carbohydrate; 4g Dietary Fiber; trace Cholesterol;

855mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Vegetable; 1 1/2

Fat; 0 Other Carbohydrates.

 

NOTES : Endlessly adaptable stir fry! Try it with onion, red and green peppers,

carrots and straw mushrooms. You could substitute virtually any vegetable.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 5142 2112 0