Asian Stir-Fry

Stir-frying is gaining in popularity at home. Let the kids help you with this recipe - it's fun.

½    Cup chicken broth
3    Tbsp soy sauce
1    Tbsp EACH chili garlic sauce and rice vinegar
1    Tsp corn starch
½    Tsp Chinese five-spice powder
8    Oz mushrooms, sliced
6    Oz steamed chow mein noodles or spaghetti (cooked)
2    Tsp vegetable oil
1    Onion cut into thin wedges
2    Carrots, cut into thin diagonal slices
1    Ontario greenhouse pepper, cut into julienne strips
1    Tbsp minced ginger root
2    Cups spinach or bean sprouts
¼    Cup fresh coriander or cilantro, chopped
   
   
Stir together broth, soy, chili garlic sauce, rice vinegar, corn starch and five-spice powder until smooth and set aside.

Pour boiling water over chow mein noodles and let stand 5 minutes. Drain and put in bowl.

In large skillet, heat oil and add onion, carrots and greenhouse pepper. Stir fry until tender crisp. Add mushrooms and ginger. Stir fry 2-3 minutes. Mix sauce again, and stir into vegetables. Bring to a boil, stirring until thickened. Stir in spinach for about 30 seconds. Add to noodles. Add coriander or cilantro. Toss well and serve.