Five-spice powder is the base for this sauce that glazes the meat and vegetables with an aromatic and exotic flavor.
It is a blend of many spices, usually star anise, cinnamon, cloves, fennel seed and Szechwan peppercorns. It can be found in the spice section of the supermarket. You only need a little for this recipe, but I like to keep it on hand to sprinkle on cooked vegetables, over rice or in salad dressings to create unusual flavors.
Chinese recipes need a few extra minutes to assemble the ingredients, but take only a few minutes to cook. This stir-fry dinner is ready in less than 10 minutes.
Five-spice Pork and Rice Stir-fry
Yield 2 servings. Recipe by Linda Gassenheimer
1 package microwaveable brown rice (to make 11/2 cups cooked)
Salt and freshly ground black pepper
1/4 cup, fat-free, low-salt chicken broth
2 tablespoons rice vinegar
1 teaspoon Chinese five-spice powder
2 teaspoons minced garlic
1 tablespoon low-sodium soy sauce
1 tablespoon canola oil
3/4 pound pork tenderloin, cut into 1/2-inch cubes or stir-fry pork
1 cup fresh sliced onion
1 cup fresh diced bell peppers
1 tablespoon flour
2 tablespoons slivered almonds
Cook brown rice in the microwave according to package instructions. Remove and measure 11/2 cups cooked rice. Save remaining rice for another meal. Add salt and pepper to taste and set aside. Mix chicken broth, rice vinegar, Chinese five-spice powder, garlic and soy sauce together. Set aside. Heat oil in a wok or nonstick skillet over high heat. Add pork and onion and stir-fry 2 minutes. Add bell pepper and continue to stir-fry 1 minute. Sprinkle flour over ingredients and toss. Add sauce to wok and toss 2 minutes. Remove to a bowl. Add rice to wok and toss 1 minute. Divide rice between two dinner plates and spoon pork and sauce over rice.
