Chinese Five Spice Vegetables Food

CHINESE FIVE-SPICE VEGETABLES

Chinese Five-Spice Vegetables image

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

Ingredients

1 teaspoon garlic, minced
1 teaspoon gingerroot, minced
1 sweet onion, sliced
200 g cauliflower, chopped
400 g butternut squash, cubed
200 g Chinese cabbage, chopped
100 g baby corn, cut into 1 inch
100 g snow peas
150 g firm tofu, diced
200 g mushrooms
2 teaspoons Chinese five spice powder
2 teaspoons sugar
2 tablespoons soy sauce
3/4 cup water
2 teaspoons all-purpose flour
1 teaspoon sesame oil
1 tablespoon canola oil

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

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

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