I love stir fry. At least I do now, since I discovered 5 spice powder. When we bought this, it transformed my homemade stir fry to a whole new level (remember I can’t cook, hence the big difference one seasoning could make *wink*). My stir fry actual tasted like real Chinese stir fry, not just veggies doused in soy sauce.
Recently we ran out of our purchased “5 Spice Powder” and I was in despair. Michael can make a decent stir fry without it, but I NEED this blend to get the flavor I crave.
As with all things these days, I decided to see what went into this magical herbal blend so I can make it myself. There are several recipes out there with varying ratios of fennel, cinnamon, szechuan peppercorns, anise and cloves. The below recipe I found was the simplest. But you can vary the amounts to achieve just the right flavor you are looking for.
Make as much or as little as you want.
5 Spice Powder
Ingredients1 part ground cinnamon
1 part ground fennel seed
1 part ground szechuan peppercorn
1 part ground anise
1 part ground cloves
DirectionsMix ingredients together and store in airtight container.
Toast in dry fry pan stirring frequently to avoid scorching. Allow to cool and grind in spice grinder.
There are so many things you can cook with 5 Spice Powder, for example:
- Asian-style pulled pork with spicy slaw – By Lorraine Pascale
- Sticky glazed Asian ham – By Lorraine Pascale
- Christmas roast duck – By James Martin
- Peanut butter chicken thighs with caramelised nuts and steamed rice – By Tony Singh
- Five-spice baked ribs – By Lorraine Pascale
- Chinese Five-Spice Cookies with Candied Mandarin Oranges – Kitchn
- Nigel Slater’s Five-Spice Chicken & Pea Shoot Salad – Kitchn
- Stir-Fried Green Beans – Kitchn
Resources and alternative recipes for 5 Spice Powder