FIVE SPICE
At once musky and sweet, with a pronounced kick, five spice is traditionally made from equal parts cinnamon, cloves, fennel seeds, star anise and peppercorns (usually Sichuan or white). This one, adapted from Kian Lam Kho, the author of "Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking" (Clarkson Potter, 2015), includes Sichuan peppercorns to give the mix a characteristically numbing, tingly sensation on the tongue known as mala. Once the spices are toasted and mixed, the blend can be used both whole (simmered into stews, braises and soups) and ground (added to sauces, roasted meats and vegetables). Or, stir some salt into the ground blend and use it as a piquant table condiment: It's wonderful sprinkled on everything from barbecued meats to scrambled eggs.
Provided by Melissa Clark
Categories condiments
Time 5m
Yield 1/4 cup ground spice blend
Number Of Ingredients 5
Steps:
- Place a small skillet over medium heat. Add spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. If using the whole spices for a braise, they are ready to go.
- To make the spices into a powder, use a spice grinder, clean coffee grinder, or mortar and pestle to grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.
FIVE SPICE SEITAN OR TOFU OR TEMPEH AND ASPARAGUS
Make and share this Five Spice Seitan or Tofu or Tempeh and Asparagus recipe from Food.com.
Provided by That is Dr House to
Categories Soy/Tofu
Time 3h
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- IMPORTANT NOTES: The ginger should be a rounded tablespoons Seitan should be bite size. Asparagus should be cut crosswise into 1/2 inch pieces. The pepper should be cut into 1/2 inch pieces. Use the white and green parts of the scallion and it is for garnish. Use garden fresh spring asparagus if you can get it.
- To cook the Jasamine Rice: Bring 3 cups water and a scant 1 tsp kosher salt to a boil and add 2 cups raw white jasamine rice. Cover reduce heat and cook for 15 minutes Remove and let stand covered for 10 minutes. This makes 6 cups.
- In medium bowl combine ginger, garlic, oil, Braggs, sugar and five spice.
- Add setian and liquid [if using tofu or tempeh use water instead of seitan juice] and toss to coat.
- Cover bowl with plastic wrap and marinate for at LEAST 2 hours and up to 3 days in the fridge. For Tofu the longer it sets the more it will taste like the marinade. You want that if you are a beginner who has not made tofu before. Trust me. You also want to marinade the tempeh for a while too. It really won't matter too much on the seitan. The basic flavor was cooked in with the broth when it was made this is just accent like a real meat marinade.
- Heat a large skillet over medium high heat. Add the setian along with the marinade, the asparagus and bell pepper.
- Stir fry until asparagus is bright green tender but crunchy. About 5 to 7 minutes.
- Serve over the rice and garnish with the lime wedges and scallions.
- Cooking includes basic marinate time.
Nutrition Facts : Calories 221.7, Fat 14.4, SaturatedFat 2.2, Sodium 26.5, Carbohydrate 22.7, Fiber 5.2, Sugar 10.8, Protein 4.8
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