Serves 4

This recipe is a mishmash of cultures — Chinese, Thai, and Indian — a bit like Singapore herself. Somehow these flavors work well together, creating a beautiful and exotic meal.

5-Spiced Vegetables

½ cup orange juice

1 tablespoon cornstarch

½ — ¾ teaspoon Chinese 5-spice powder

¼ teaspoon crushed red pepper flakes

2 tablespoons soy sauce

2 teaspoons honey

1 tablespoon vegetable oil

1 pound mushrooms, sliced

1 cup carrot slices

1 small onion, halved and thinly sliced

1–2 cloves garlic, minced

3 cups broccoli florets

  1. In a small bowl, combine the orange juice, cornstarch, 5-spice powder, red pepper flakes, soy sauce, and honey; set aside.
  2. Heat the vegetable oil in a wok or skillet over medium-high heat. Add the mushrooms, carrots, onion, and garlic. Stir-fry for approximately 4 minutes.
  3. Add the broccoli and continue cooking another 2 to 4 minutes.
  4. Stir in the sauce. Cook until the vegetables are done to your liking and the sauce is thick, approximately 2 minutes.
  5. Serve over rice noodles, pasta, or rice.