Tag-Archive for » five spice «
I just make this with vegetables as my hubby and I are trying not to eat to many carbs in the evening, at the moment, so I have limited starchy carbs to only 1-2 days a week. I do usually make this with noodles thrown in, so feel free to add them if you want, if you do, I would lower amounts of meat and vegetables or it will be too much for 4.
If you have seen my recent post on my cheese and cutting boards you will know I am about to go live
with my official website shortly. So I am going to be posting pictures of some of the range of boards I currently have in stock, just to give you an idea on the beauty of them until I can post my web address. Today I decided to post a picture of some cutting board implements I am also stocking. This is a bread saw, it is a super sharp bread knife with a camphor laurel wooden handle, they come in left and right handed versions. If you want more information on them go to Chopping and Cheese board
Ingredients
1 Teaspoon five spice powder
60ml Oyster Sauce
3 Tablespoons honey
2 Tablespoons rice vinegar
3 Cloves garlic, sliced thinly
800g Lamb fillets, sliced thinly
1 Tablespoon sesame oil
2 Red chilies, sliced thinly
1 Teaspoon fresh ginger, grated
1 Medium red onion, sliced thinly
8 Large(about250g) broccoli florets, chopped
100g Snow Peas, trimmed
200g Bean sprouts
1/4 Cup coriander, finely chopped
Method
1. Combine five-spice, sauce, honey, vinegar and garlic in a bowl.
2. Combine lamb with 1-11/2 tablespoons of the five-spice mixture in a bowl.
3. Heat oil in a wok; stir-fry lamb in batches, until browned. Remove and set to one side.
4. Add onion, ginger and chili and stir-fry until onion softens, return lamb with remaining five-spice mixture.
5. Add broccoli stir-fry 3 Min’s, add snow peas and sprouts and stir-fry until veg are just tender. Stir in coriander.
Note: Cooking time will be longer if not using a wok.
Serves 4
All photos taken by me unless otherwise stated.
This is another recipe I tried from recipezaar, it was very good, although I added more ingredients for the glaze, as what is listed did not cover the bottom of my pan. You will notice, it is listed, to boil veg first, I didn’t bother with this, I find the veg will cook fine, from start to finish in a wok, without being boiled first. Other than those small points it is a very tasty dish with a lovely aroma and wonderful flavours. If you enjoyed this recipe and would like to see other recipes by this chef click here.
Ingredients
2 ounces green beans, trimmed
1/2 ounces carrots, peeled
1/2 red pepper, seeded
1 zucchini, trimmed
2 ounces snow peas
1 tablespoon sunflower oil
1 small garlic clove, crushed
1 teaspoon fresh gingerroot, grated
salt & freshly ground black pepper to taste
For the duck
2 (6 ounce) duck breasts, weighing 6oz each, with skin
1/2 teaspoon Chinese five spice powder
1 tablespoon clear honey
2 tablespoons ketjap manis (sweet soy sauce)
1 tablespoon balsamic vinegar
1/2 medium red chili, seeded and finely chopped
Method
1. Cut all the vegetables into to thin sticks, about the same size as the green beans. Drop the beans into a pan of boiling water and bring back to the boil.
2. Add the carrots and the red pepper and cook for 1 minute. Drain, rinse under cold water, and then dry on kitchen paper.
3. Lightly score the skin of each duck breast into a diamond pattern with the tip of a sharp knife, taking care that you don’t cut through the meat.
4. Heat a dry frying pan until it is quite hot. Add the duck breasts, skin-side down, reduce the heat to medium and cook them for about three to four minutes until the skin is crisp and golden brown.
5. Turn the breasts over and cook them for another five minutes, or a little longer if you don’t like your duck too pink. Meanwhile, mix together the five-spice powder, honey, sweet soy sauce, balsamic vinegar and chili.
6. Pour away all of the excess fat from the pan. Add the honey mixture and leave it to bubble away, turning the duck breasts now and then, until they are nicely glazed.
7. Meanwhile, heat the oil in a wok or another frying pan, add the garlic, ginger and vegetables and stir-fry for one to two minutes until they are cooked but still crunchy. Season with some salt and pepper.
8. Pile the vegetable sticks into the centre of two warmed plates. Slice each duck breast on the diagonal and carefully sit it on top of the vegetables. Spoon over any remaining glaze and serve immediately.
All photo’s taken by me unless otherwise stated.
