Singapore Five Spice Stir Fry Food

FIVE SPICE CHICKEN STIR-FRY

Steps:

• Heat wok or fry pan over medium heat. Add olive oil, then onion and a little salt. Saute until just brown, slightly caramelized.
• Add sesame oil to pan. Add garlic and bell peppers. Salt, slightly. Saute until peppers reach desired tenderness.
• Add chicken, soy sauce, honey, and red pepper flakes. Stir-fry until warm.
• Add ginger and five spice powder. Stir gently.
• I served this over jasmine rice.
• Again, please remember this was thrown together on a whim - please adjust to suit your own tastes.

SINGAPORE FIVE-SPICE STIR FRY

Steps:

• Cook pasta per package directions. Drain and cover to keep warm.
• Meanwhile in a small bowl, combine all sauce ingredients and mix until blended. Set aside.
• Spray a nonstick skillet or wok with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms, carrots, onion, and garlic. Cook and stir 4-5 minutes.
• Add broccoli, cover, and cook 2-4 minutes or until vegetable are crisp-tender, stirring occasionally. Add sauce, cook and stir 2-3 minutes or until bubbly and thickened.
• Serve over pasta.

BEEF AND VEGGIE FIVE-SPICE STIR-FRY

Steps:

• Place beef in a plastic bag and add hoison, soy and five-spice powder.
• Seal bag and turn to coat.
• Put in fridge for 1-12 hours.
• Heat oil in skillet and add half of the beef.
• Stir-fry until desired doneness.
• Cook rest of beef and move to the side.
• Add peas, corn, carrot and onion and cook until onion is soft.
• Put beef back in pan.
• Add 1 1/2 cans of beef broth and bring to boil.
• Whisk cornstarch and 1/2 can of beef broth.
• Add to mixture and stir until thickened.
• We like to serve over brown rice.

FIVE-SPICE BEEF STIR FRY

Steps:

• Cut steak lengthwise in half, then crosswise into thin strips. Place beef in shallow glass baking dish. Combine soy sauce and 2 tablespoons cornstarch in small bowl. Pour soy sauce mixture over beef, toss to coat thoroughly. Set aside.
• Meanwhile, heat 1 tablespoon oil 1 minute in large nonstick skillet or wok over high heat until hot. Add carrots. Stir-fry 3 to 4 minutes or until edges begin to brown. Remove carrots and set aside.
• Reduce heat to medium-high. Add 1 tablespoon oil, bell peppers, onion and red pepper flakes; stir-fry 4 minutes or until onions are translucent. Remove vegetables and set aside separately from carrots.
• Add remaining 1 tablespoon oil to skillet. Add half of the beef; stir-fry 2 minutes or until beef is barely pink in center. Remove beef to large bowl. Repeat with the remaining beef.
• Meanwhile, in small bowl, combine water, brown sugar, bouillon granules, five-spice powder and remaining 1 1/2 teaspoon cornstarch; stir until smooth.
• Add bouillon mixture, bell peppers and onions to skillet; bring to a boil. Cook and stir 2 to 3 minutes or until slightly thickened.
• Toss rice with carrots; place on serving platter. Spoon beef mixture over rice and sprinkle peanuts over beef mixture.