CHINESE FIVE SPICE RECIPE
This Chinese five spice recipe is pungent and vibrant, essential for many classic Chinese dishes and perfect for spicy food lovers seeking bold flavors. Learn how to make it and how to use it.
Provided by Mike Hultquist
Categories Main Course Seasonings
Number Of Ingredients 5
Steps:
- Heat a large pan to medium-high heat. Add the whole seasonings and lightly toast them over dry heat, 1-2 minutes. Stir part way through. Be sure to not let the spices burn.
- Remove from heat and transfer toasted spices to a spice grinder. Grind until well blended. You can also use a mortar and pestle to pulverize the ingredients by hand.
- Use as desired. Store in a sealed container in a cool, dark place.
- Mix the ingredients together until well combined. Use as desired. Store in a sealed container in a cool, dark place.
Nutrition Facts : Calories 1 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CHINESE 5 SPICE CHILI WITH TURKEY
Number Of Ingredients 17
Steps:
- In a large pot add a splash of olive oil, garlic and leeks. Over medium heat cook for a few minutes and add the measured spices. Cook until softened, fragrant and lightly browned. Stir occasionally. Add veggies. Cook to soften veggies for about 10 minutes while the meat browns. Stir occasionally. In a separate pan, add splash of olive oil, cook and brown ground meat. Add pinches of the above spices, stir to combine. Add cooked meat, chopped tomatoes tomato paste, broth and lemon juice to veggie pot. Stir to combine. Bring to boil. Turn down heat to low and simmer for about 1/2 hour or until veggies are cooked thorough. Add additional broth or water if necessary to thin out. Adjust seasonings to taste.
CHINESE 5 SPICE HARVEST CHILI {WITH TURKEY}
Came off a blog site. Always looking for a different kind of chili. You can substitute onions for leeks and ground chicken or beef for the meat.
Provided by aronsinvest
Categories < 60 Mins
Time 40m
Yield 12 , 12 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot add a splash of olive oil, garlic and leeks. Over medium heat cook for a few minutes and add the measured spices. Cook until softened, fragrant and lightly browned. Stir occasionally. Add veggies. Cook to soften veggies for about 10 minutes while the meat browns. Stir occasionally.
- In a separate pan, add splash of olive oil, cook and brown ground meat. Add pinches of the above spices, stir to combine. Add cooked meat, chopped tomatoes tomato paste, broth and lemon juice to veggie pot. Stir to combine. Bring to boil. Turn down heat to low and simmer for about 1/2 hour or until veggies are cooked thorough. Add additional broth or water if necessary to thin out. Adjust seasonings to taste.
Nutrition Facts : Calories 225.4, Fat 8.8, SaturatedFat 2, Cholesterol 52.2, Sodium 274.6, Carbohydrate 20.9, Fiber 5.1, Sugar 7.5, Protein 18.2
HARVEST CHICKEN CHILI
An easy way to get veggies into your diet!! I make this Chili all year long, but it is better in fall when my garden is overflowing, everything is fresh and wonderful and.... I am tired of canning. That is when I start making soups and stew for the freezer. This is low Sodium, low fat, high fiber, and has major veggies. If you substitute canned tomatoes the sodium will rise drastically. The jalapeño adds enough heat, but not an overload. If you don't like any hot, just cup back, but don't cut it out completely. This needs to simmer for at least one hour for the squash to get done. It is better the next day. This freezes well in zip-lock bags. This makes about 26 cups. The serving size is 1 cup. If you have a extra helping it won't break the calorie budget. I serve this with a salad and a crusty, whole-grain bread...Enjoy!
Provided by Suzy-Que in Idaho
Categories Beans
Time 2h20m
Yield 26 cups, 26 serving(s)
Number Of Ingredients 17
Steps:
- Heat up the oil and add chicken, cubed to start cooking.
- Add veggies, except tomatoes and beans.
- Add Seasonings.
- Simmer until slightly soft.
- Add tomatoes.
- Simmer until slightly broken down.
- Add beans and simmer for about an hour.
- Adjust seasonings if needed.
Nutrition Facts : Calories 217, Fat 2.4, SaturatedFat 0.4, Cholesterol 15.2, Sodium 362.9, Carbohydrate 36.1, Fiber 11, Sugar 7, Protein 15.4
CHINESE 5 SPICE TURKEY TENDERLOIN
easy crockpot recipe. the 5 spice powder tastes great! this turns out very flavorful but not overpowering.
Provided by KristenErinM
Categories Asian
Time 8h20m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- in crockpot combine first 10 ingredients. cook on low for 8 hours.
- 15 minute prior to dinnertime, in saucepan, stir fry frozen veggies with 1/3 cup citrus soy sauce and 1/4 teaspoons 5 spice powder. serve over steamed rice.
Nutrition Facts : Calories 428.8, Fat 1.8, SaturatedFat 0.4, Cholesterol 84.4, Sodium 3121.2, Carbohydrate 54.7, Fiber 5, Sugar 3.5, Protein 49.1
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.
CHINESE FIVE SPICE (MADE EASY)
Make and share this Chinese Five Spice (Made Easy) recipe from Food.com.
Provided by The Spice Guru
Categories Chinese
Time 5m
Yield 5 tablespoons spice
Number Of Ingredients 5
Steps:
- NOTE: SOME FIVE-SPICE RECIPES WILL HAVE YOU TOAST THE WHOLE FENNEL AND STAR ANISE FIRST. YOU MAY DO THIS, BUT I GENERALLY PREFER NOT TO FOR A CLEAN, FRESH FLAVOR. HOWEVER, IF USING THE SPICE SPECIFICALLY FOR BARBECUED MEATS OR PHO SOUP, I RECOMMEND LIGHTLY TOASTING THEM FIRST IN A DRY SKILLET OVER MEDIUM HEAT FOR A SMOKY FLAVOR BEFORE THE FINAL GRINDING. YOU MAY SUBSTITUTE THE SZECHUAN PEPPERCORN WITH WHITE PEPPER, WHICH IS A POPULAR BLEND FOR USE IN CHINESE COOKERY. KEEP IN MIND -- "A LITTLE BIT OF FIVE SPICE POWDER GOES A LONG WAY". WHEN SEASONING FOODS, START WITH A SMALL AMOUNT, THEN ADJUST ACCORDINGLY.
- MEASURE all ingredients into a clean spice mill or coffee grinder, whether whole or ground, using pre-ground cinnamon as the only exception: 1 tablespoon cinnamon, 1 tablespoon cloves, 1 tablespoon fennel, 1 tablespoon star anise, 1 tablespoon Szechuan peppercorn.
- GRIND mixture in a clean spice mill or coffee grinder in 15-30 second increments, until mixture is finely powderized.
- Store in an airtight container.
- Use measure-for-measure in any recipe calling for Chinese Five Spice powder.
CHINESE FIVE-SPICE TURKEY BURGERS
These are yummy! They taste sort of like a pot sticker. This recipe comes from Rachael Ray's 365: No Repeats cookbook. I would have love to have added or topped the burgers with chopped fresh (or rehydrated) shiitake mushrooms, but DH wouldn't have liked that. You can swap out the meat for chicken or pork. That is what the original recipe calls for. Serve this with an Asian-style slaw and fresh pineapple. YUM!
Provided by dicentra
Categories Chicken
Time 22m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat a non-stick skillet over medium high heat.
- In a medium bowl combine the meat with the seasonings, scallions and soy sauce. Mix well to combine all the ingredients.
- Score the meat into quarters and form 4, 1 inch thick patties.
- Cook the burgers for 6 minutes on each side or until they are cooked through.
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