Best Chinese Five Spice Vegetables Recipes

CHINESE FIVE SPICE

Chinese Five Spice image

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

Ingredients

2 tablespoons aniseed
2 tablespoons fennel seed
2 tablespoons ground cinnamon
2 tablespoons whole cloves
2 tablespoons whole peppercorns

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

Vegetarian Five Spice Tofu Stir-Fry image

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

Ingredients

1/2 cup vegetable broth
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon reduced sodium soy sauce
1 teaspoon brown sugar, packed
1 medium tofu, drained
1/2 teaspoon five-spice powder
2 tablespoons vegetable oil
3 garlic cloves, sliced thinly
1/4 teaspoon hot pepper flakes
1 head bok choy, chopped (around 1 pound)
8 ounces shiitake mushrooms, stemmed and halved

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