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A delicious Stir-fry that makes use of Five spice powder, one of my favorite ingredients to use in oriental cooking. A lot of great flavors here and very tasty.
As always with any recipe, I am happy to answer any questions on it or on other cooking questions as well.
Happy cooking!
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Five-Spice powder is one of the big stars in this simple stir-fry. While I make it simple by using a frozen stir-fry blend of vegetables you can use fresh if you like at home to switch ingredients up to your personal tastes.
The Stir-fry sauce I use here is “Mr. Yoshida’s” brand but you can use your favorite, or a nice mix of Sweet Soy Sauce, Garlic, Soy Sauce, and Ginger works great too.
I served this with Jasmine rice and some small greens on the side. Setup:
1.5 lbs Boneless Pork chops, sliced very thin.
2 Tbsp Five Spice Powder
1 Tbsp minced garlic
2 Tbsp Sesame Oil
3 Cups Frozen Stir-fry blend vegetables
1 Cup frozen corn.
1 Green onion, sliced.
½ carrot shaved into thin strips.
½ cup Stir-fry sauce.
5 Basil leaves, sliced very thin
Combine the sliced pork with the five spice powder and let sit for five to ten minutes while you start cooking.
Heat a wok or large skillet on high for two to three minutes. Add in Oil and garlic, garlic should sizzle nicely. Add in Stir-fry Blend and corn. Cook for Four to five minutes until vegetables are getting slightly tender. Move vegetables to the outside of the pan.
In center of pan add in pork. Allow to cook on each side of the pork slice for a minute or two until most of the pink is gone.
Bring Vegetables back together with pork, add in green onion, Carrot strips, and Stir Fry sauce. Let cook for a couple minutes till sauce thickens up a bit. Add in basil, toss together.
Garnish with additional green onion.
Serve over rice or just enjoy as is or maybe in a wrap.
Accompany with a sweet white wine and you’ve a great oriental meal.
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 181.5 kB
this looks amazing!
tho i have NEVER used 5 spice powder before o.O
ill definitely have to try this!
=o got a question tho... have u ever used Saffron before? i have a bottle of it just sitting there for about a year now and i dont want it to go bad o.O wat would u use it on normally?
tho i have NEVER used 5 spice powder before o.O
ill definitely have to try this!
=o got a question tho... have u ever used Saffron before? i have a bottle of it just sitting there for about a year now and i dont want it to go bad o.O wat would u use it on normally?
Well, if you have saffron from a year ago it "May" already have dulled a lot on it's flavor. Being that Saffron is the stemen from a certain type of flower it's kind of an herb in some way, though if the jar has never been opened it'll still be decent. Regardless you can still get color from it.
Saffron is used in a lot of spanish cuisine particularly. It's renowned for it's bright yellow color it infuses in food and a certain earthy floral scent.
The easiest way to use is it to take a small amount of cooking liquid or water, warm it slightly, and then add a small pinch of saffron into it. Let it just sit for about fifteen minutes. This will help wake up the saffron a bit and get the color out from it. Then add it back to the cooking liquid and continue.
Try some yellow rice. :)
Heat up 1/2 cup of water in a small bowl and add a pinch of saffron (About like, six threads, more though if you want to get a good taste of it for experimenting.) and let it sit for about fifteen minutes. The liquid should turn yellow.
Add that water (And threads) to 1 and 1/2 cups water into a small sauce pan (Or rice cooker.) Bring to a boil and add one cup of your favorite rice (I like Jasmine). Stir, put a lid on it, let it resimmer and turn the heat way down to low. Check after fifteen to twenty minutes.
You should have an earthy, fragrant, yellow rice from this that will make a great presentation.
Saffron is used in a lot of spanish cuisine particularly. It's renowned for it's bright yellow color it infuses in food and a certain earthy floral scent.
The easiest way to use is it to take a small amount of cooking liquid or water, warm it slightly, and then add a small pinch of saffron into it. Let it just sit for about fifteen minutes. This will help wake up the saffron a bit and get the color out from it. Then add it back to the cooking liquid and continue.
Try some yellow rice. :)
Heat up 1/2 cup of water in a small bowl and add a pinch of saffron (About like, six threads, more though if you want to get a good taste of it for experimenting.) and let it sit for about fifteen minutes. The liquid should turn yellow.
Add that water (And threads) to 1 and 1/2 cups water into a small sauce pan (Or rice cooker.) Bring to a boil and add one cup of your favorite rice (I like Jasmine). Stir, put a lid on it, let it resimmer and turn the heat way down to low. Check after fifteen to twenty minutes.
You should have an earthy, fragrant, yellow rice from this that will make a great presentation.
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