Chinese Five Spice Vegetables Recipes
FALL 5-SPICE SOUP
I am a soup fanatic, and found that Chinese 5-spice, made up of anise, fennel, cloves, cinnamon, and white or Szechwan pepper was a great way to jazz-up common fall vegetables.
Provided by soupysales
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Pour vegetable broth into a pot and bring to a boil.
- Heat oil in a skillet over medium heat; cook and stir onion and celery in hot oil until tender, 5 to 10 minutes. Add Chinese 5-spice powder to onion mixture, stir to coat, and cook until fragrant, about 1 minute.
- Mix sweet potatoes, apples, salt, and onion mixture into broth; cook until sweet potatoes are tender, 20 to 25 minutes. Cool soup for at least 5 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 324.2 calories, Carbohydrate 66.7 g, Fat 4.6 g, Fiber 10.7 g, Protein 5.7 g, SaturatedFat 0.5 g, Sodium 1704.7 mg, Sugar 22.7 g
CHINESE FIVE-SPICE VEGETABLES
A Chinese vegan dish with a delightful addition of the traditional traditional Chinese spices that results to a delightful and encouraging meal to eat for the entire vegan family.
Provided by Frenzy
Categories Cauliflower
Time 20m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
- In a wok, heat oil and fry the onion and ginger
- Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
- Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
- Add the tofu and simmer for 1 minute.
Nutrition Facts : Calories 203.4, Fat 7.2, SaturatedFat 0.9, Sodium 538.9, Carbohydrate 29.9, Fiber 6.2, Sugar 9.8, Protein 10.1
FIVE SPICE
At once musky and sweet, with a pronounced kick, five spice is traditionally made from equal parts cinnamon, cloves, fennel seeds, star anise and peppercorns (usually Sichuan or white). This one, adapted from Kian Lam Kho, the author of "Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking" (Clarkson Potter, 2015), includes Sichuan peppercorns to give the mix a characteristically numbing, tingly sensation on the tongue known as mala. Once the spices are toasted and mixed, the blend can be used both whole (simmered into stews, braises and soups) and ground (added to sauces, roasted meats and vegetables). Or, stir some salt into the ground blend and use it as a piquant table condiment: It's wonderful sprinkled on everything from barbecued meats to scrambled eggs.
Provided by Melissa Clark
Categories condiments
Time 5m
Yield 1/4 cup ground spice blend
Number Of Ingredients 5
Steps:
- Place a small skillet over medium heat. Add spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. If using the whole spices for a braise, they are ready to go.
- To make the spices into a powder, use a spice grinder, clean coffee grinder, or mortar and pestle to grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
CHINESE FIVE SPICE
I regularly mix up my own spice blends. I have recipes of Indian and Mexican spice blends, too. But my favorite is this Chinese five spice version with its strong anise flavor. It's so convenient to make this mix from pantry staples I have on hand. -Lydia Scott, Englehart, Ontario
Provided by Taste of Home
Time 20m
Yield about 1/2 cup.
Number Of Ingredients 5
Steps:
- In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.
Nutrition Facts : Calories 8 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.
VEGETARIAN FIVE SPICE TOFU STIR-FRY
This is my all time favorite stir-fry. It has such a yummy flavor and it tastes just as good as some Chinese foods I've had at restaurants. You'll love this one, i guarantee it.
Provided by Taste-Tester
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In bowl, whisk together broth, oyster sauce, cornstarch, soy sauce, sugar and 1/2 cup water. Set aside.
- Cut tofu into 1-inch cubes, toss with 5 spice powder. In wok or skillet, heat half of the oil over medium high. Stir-fry tofu for 4 minutes (or until golden). Transfer to paper towel lined plate.
- Heat remaining oil over medium high heat, stir-fry garlic and hot pepper flakes for 30 seconds.
- Add bok choy and mushrooms, stir-fry for 3 minutes.
- Stir in tofu and broth mixture, bring to boil. Reduce heat, cover and simmer until thickened and vegetables are softened (around three minutes). Serve over rice.
Nutrition Facts : Calories 128.9, Fat 7.5, SaturatedFat 0.9, Sodium 521.8, Carbohydrate 13.5, Fiber 3.7, Sugar 5, Protein 4.9
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- First cook the rice. Place the rice in a deep saucepan, cover with water and bring to the boil. Reduce to a simmer, cover and cook for 15 - 20 minutes until the rice is soft. Drain and fluff the rice with a fork. Leave to rest in the saucepan until needed.
- Whilst the rice is cooking make the five spice sauce. Peel and grate the ginger into a small bowl. Then combine with the rest of the sauce ingredients and a pinch of salt. Mix well.
- When the rice has about 10 minutes left fry the vegetables. Halve the peppers, removing the stem and seeds. Then slice lengthways into thin strips. Halve and chop the carrots into thin batons. Heat the sunflower oil in a large frying pan over a high heat, toss the peppers, carrots and peas into the oil and fry for about 3 - 5 minutes until the vegetables start to soften. Pour the five spice mixture to the pan and cook for a further 3 minutes until the sauce reduces and the vegetables begin to take some colour. Remove from the heat.
- Once the vegetables have cooked immediately plate the portions of cooked rice and pour the fried vegetables over the top. Slice the spring onions and sprinkle over each dish to garnish along with the sesame seeds.
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