Photo: Katy Lynch

Stacie and I usually dig in to ingredients. Like chickpeas or coconut water. But I’m going to dig in to spices today. Chinese Five Spice, to be exact.

I made my first stir-fry in years on Saturday. We were in rural Pennsylvania with the grandparents and I had a craving. But with no Asian joint remotely nearby, I couldn’t do what I usually do with stir fry—take out.

 
As I chopped broccoli, carrots, and cabbage, I got to questioning why I never make stir-fry at home. And I realized it is because I’m not familiar enough with the flavor profiles to cook with confidence. Luckily, the ChowGrandpa had a jar of Chinese Five Spice on hand.

What’s the scoop on Chinese Five Spice?

Chinese Five Spice is a mixture of 5 (duh!) spices used in classic Chinese cuisine. The most common combo is Chinese cinnamon (also known as cassia), ginger, fennel, anise, and cloves. This formula is based on the Chinese idea of balancing yin and yang—the heat in a dish should be counter-balanced by an equally cooling ingredient—making this combination sweet, warm, cool, and spicy all at the same time.

Every food culture has characteristic flavor profiles. Flavors that say, hey, I’m… Italian (olive oil, garlic, oregano) or Thai (cilantro, ginger, coconut) or Indian (curry, cumin, coriander). And when we are familiar with those combinations, it makes it easy to improvise and cook something Italian or Thai or Indian. Without that familiarity, our dishes (and I speak from experience) can fall flat. So anytime there is a shortcut available to me to cook a new cuisine, I grab it. Especially since those shortcuts usually reduce cooking time while increasing deliciousness. (For example, Maya Kaimal simmer sauces are great shortcuts to Indian Cuisine. See this recipe for Chicken Chickpea and Cauliflower Korma). That’s why I turned Chinese Five Spice for this stir-fry.

This is an extremely versatile spice mixture. It comes in a powder. And you can buy it in the spice aisle in just about any grocery store or Asian market. It makes everything from rice, to vegetables, to any meat taste Chinese in a flash. And a dash can add a fun twist to everything from muffins to waffles.

This is a recipe for Chicken and Vegetable Stir Fry. You could use tofu or chicken or pork or even beef. And you can use whatever vegetables you want. The most important part is, of course, the Chinese Five Spice. Use that and the dish will turn out awesome.

Chinese Veggie Stir Fry
(can be served to kids 10+ mos)

6 organic boneless and skinless chicken breasts, sliced 1/4 inch strips

3/4 tsp organic Chinese Five Spice powder

4 tbsp organic soy sauce

1 tbsp organic ginger root, minced 

2 tbsp organic rice vinegar

1/4 tsp organic red pepper flakes

1 tbsp organic corn starch

2 tbsp organic canola oil

1 small head organic broccoli, chopped into small florets

1 cup organic fresh green beans, trimmed

1 cup organic cabbage, chopped

1 cup organic carrots, sliced in 2-inch thin strips

1 tbsp toasted organic sesame seeds

1.  In a shallow glass dish, combine sliced chicken, Chinese Five Spice, fresh ginger, and 2 tbsp soy sauce. Toss and let marinate for 15 minutes.

2. In a small bowl, combine remaining 2 tbsp soy sauce, vinegar, red pepper, 3/4 cup water, and corn starch. Set aside.

3. Heat a wok over high heat until a drop of water sizzles and evaporates immediately. Add 1 tbps canola oil and tilt wok to coat sides. Immediately add chicken and marinade to wok. Toss continuously until chicken is cooked through, about 3 minutes. Remove chicken and set aside.

4. Add 1 tbsp canola oil and tilt wok to coat. Immediately add broccoli, beans, cabbage, and carrots. Toss with a silicone spatula for about 5 minutes until the veggies are golden.

5. Add 1/2 cup water to wok and cover. Cook and toss periodically until the veggies are just tender, about 5 minutes.

6. Return cooked chicken to wok. Add vinegar-soy sauce. Toss for 1-2 minute. 

7. Remove from heat and plate over rice or noodles. Sprinkle with sesame seeds before serving.

Note: For younger eaters, the veggies can be pulled out of the wok and mashed before the soy sauce is added and the chicken can be chopped into smaller bits once it is cooked.