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.
ogether chicken broth, rice vinegar, Chinese five spice powder, garlic, Tamari and water
Arrange the pork chops in a single layer in a non-metallic baking dish.
Sprinkle on the five spice powder, then drizzle over the soy sauce and garlic oil.
Using clean hands rub the mixture into the meat.
Cover the dish with plastic wrap and chill for 2 hours.
Preheat the oven to 325\u00b0C/160\u00b0F.
Uncover the dish and bake for 30-40 minutes or until the meat is cooked through and tender.
Serve immediately with a green leafy vegetable or broccoli and plain boiled or steamed rice.
ombine beef, soy sauce, and five-spice powder; toss to coat beef
Combine peanut oil, Chinese five-spice, orange zest, garlic and ginger. Rub over chicken to coat. Heat an oiled grill plate over high heat. Cook chicken for 8-10 mins, until cooked through, turning once. Slice.
Meanwhile, blanch broccoli in boiling salted water for 30 seconds (or until bright green). Drain.
Combine oyster sauce and sesame oil. Arrange chicken on a bed of rice with greens and drizzle sauce over top. Sprinkle with chili and cilantro leaves.
Preheat oven 275\u00b0F. Line a baking tray with parchment paper.
Combine peanuts, sunflower seeds, pumpkin seeds, soy sauce and five-spice powder. Spread evenly on prepared tray. Bake, stirring occasionally, for 20 mins, or until roasted. Let cool on tray for 10 mins.
Meanwhile, place tea bags in a teapot. Cover with boiling water and set aside to steep for 2-3 mins. Place orange slices in teacups and pour hot tea over top.
Mix nut mixture with mini pretzels. Serve with tea.
Preheat oven to 425F Put chicken in shallow baking dish lined with foil.
Stir together the hoisin sauce, salt, pepper and the Chinese five-spice powder.
Brush the mixture over the chicken pieces.
Bake in upper third of oven until skin browned and chicken is cooked through, approx 30-40 minutes.
00 degrees. Put together garlic, five spice, vinegar, sugar and salt in
ibs all over with the five-spice powder then salt and pepper
ombine oats, flour, walnuts, coconut, five-spice powder, baking powder, cinnamon, and
Preheat the air fryer to 400 degrees F (200 degrees C).
Place cut squash in a large bowl. Add oil, five-spice powder, garlic, salt, and black pepper and toss to coat.
Cook butternut squash fries in the preheated air fryer, shaking every 5 minutes, until crisp, 15 to 20 minutes total. Remove fries and season with additional sea salt.
Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.
orange juice, garlic, ginger, and Chinese five-spice powder together in a bowl
Rinse chicken breasts and pat dry. Sprinkle with five-spice powder, garlic powder, salt and pepper. Wrap tightly in aluminum foil and refrigerate to 'marinate' for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Remove wrapping from chicken breasts and place them in a lightly greased 9x13 inch baking dish. Drizzle with olive oil and bake at 350 degrees F (175 degrees C) for 45 minutes, or until cooked through and juices run clear.
garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile
In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.
Preheat grill for high heat.
Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.
Heat oil in pan and add onion, carrot, and garlic; saute until tender.
Add broth, Chinese five-spice, salt and pepper, bring to a boil.
Stir in rice and return to boil.
Cover; reduce heat and cook 20 minutes.
Toss the walnuts with the oil in a small microwave-safe bowl until fully coated.
Stir together the sugar, five-spice powder, cayenne, and salt in another bowl.
Sprinkle over the walnuts and gently toss until just coated.
Microwave on HIGH for 1 1/2 minutes.
Serve warm or at room temperature.
The nuts will keep in an airtight container for up to 2 weeks.
Per serving-190 calories, 18 g fat, 5 g carb, 2 g fiber, 4 g protein.
alt and pepper. Sprinkle the five-spice powder evenly over pork chops
Preheat oven to 375 degrees. Coat fillets with olive oil and place skin-side down in large baking dish. Sprinkle fillets with five-spice powder, sugar, lime peel, lime juice, garlic powder, red pepper flakes, and salt and pepper.
Bake, uncovered, 15 minutes or until fish flakes easily with a fork.
Meanwhile, heat sesame oil in large nonstick skillet. Add mushrooms and ginger; cook and stir until mushrooms are soft. Stir in bok choy and cook until heated through. Serve salmon over mushroom-bok choy mixture.