INGREDIENTS 350g thin-cut minute steak , very thinly sliced into strips 3 tbsp cornflour 2 tsp Chinese five-spice
powder 100ml vegetable oil 1 red pepper, thinly sliced 1 red chilli, thinly sliced 4 spring onions , sliced, green and white parts separated 2 garlic cloves, crushed thumb-sized piece ginger , cut into matchsticks 4 tbsp rice wine vinegar or white wine vinegar 1 tbsp soy sauce 2 tbsp sweet chilli sauce 2 tbsp tomato ketchup cooked noodles, to serve (optional) prawn crackers, to serve (optional) METHOD Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese five-spice
pot luck vegetables with five spice mix INGREDIENTS (serves 4) 4 tbsp vegetable oil; 6oz potatoes, cut into 1in cubes; 4oz carrots, cut into 1in cubes; 5oz cauliflower, divided into 1in florets; 2 bay leaves; 1 tsp ground coriander; 1 tsp ground cumin; 1/2 tsp ground turmeric; 1/2 tsp chilli powder; 1/2 a small cabbage (about 7oz), finely shredded; 4oz garden peas; 1 tsp salt, or to taste; 4-5 whole fresh green chillies; 2 ripe tomatoes, cut into 1in chunks; 1 oz fresh coriander leaves, chopped; plain boiled rice, to serve For the five-spice
mix: 1/2 tsp black or brown mustard seeds; 1/2 tsp cumin seeds; 1/2 tsp fennel seeds; 1/2 tsp nigella seeds; 6 fenugreek seeds (or buy it ready mixed) METHOD: 1.
show your off stylePORK BELLY CHAR SUI INGREDIENTS: Serves 4 1 fatty pork belly, skin and bones removed For the marinade: 2tbsp brown sugar; 250g honey; 250g hoisin sauce; 100ml soya sauce; 2tbsp five-spice
; 2tbsp vegetable oil; 1 jar fermented tofu METHOD: 1.
2kg unsmoked boneless gammon joint 2 litres cola (not diet) 1 carrot, chopped 1 onion, peeled and quartered 1 stick celery, chopped 1 cinnamon stick 1/2 tbsp peppercorns 1 bay leaf FOR THE GLAZE 150ml maple syrup 2 tbsp wholegrain mustard 2 tbsp red wine vinegar pinch of ground cloves or five-spice
Stir together the Chinese five-spice
powder, toasted sesame oil and dark soy sauce in a mixing bowl or shallow baking dish.
Ingredients Half a cucumber, cut into matchsticks Small bunch spring onions, shredded tbsp honey tsp Chinese five-spice
powder 2 duck breasts (about 170g each) for the plum sauce 5 plums, halved and stoned 50ml agave syrup tbsp soy sauce Half a tsp Chinese five-spice
powder 150g plain flour rapeseed oil, for brushing Method oven to 180C/160C fan/gas 4.
I tried six different ready-made products from Hodo Soy Curry Thai Tofu Nuggets, Five-Spice
Tofu Nuggets, Sichuan Mapo Tofu, Tofu Veggie Burger, Sesame Yuba Noodles, and Spicy Yuba Noodles.
I wanted Chinese flavors like five-spice
, cinnamon and the traditional black sesame, taro, ginger.
I made some slow-cooked strips of pork belly marinated in a sticky hoisin sauce; beef stir fried in ginger with noodles; prawns in egg-fried rice and some five-spice
flecked vegetables on the side.
Serves | 4, ready in 25 minutes, plus marinating INGREDIENTS 2 tbsp soy sauce 2 tsp rice vinegar or white wine vinegar Salt and freshly ground black pepper 1 level tsp cornflour 2cm piece of root ginger, peeled and sliced 500g lean beef steak, visible fat removed, cut into bite-sized pieces Low-calorie cooking spray 2 garlic cloves, crushed 2 red chillies, deseeded and thinly sliced, plus extra to garnish 1/4 tsp Szechuan peppercorns, crushed Good pinch of Chinese five-spice
powder 1 red pepper, deseeded and cut into chunks 1 yellow pepper, deseeded and cut into chunks 1 spring onion, finely chopped, to garnish METHOD 1.
Add the caramels and five-spice
powder, then cook, stirring constantly, until the caramels are melted and the mixture is smooth.
Mix this with 1 tbsp five-spice
powder, 1 tbsp onion powder, 1 tbsp garlic powder, 100g soft light brown sugar and 100g salt.