Five-spice powder is the base for this sauce that glazes the meat and vegetables with an aromatic and exotic flavor. It is a blend of many spices, usually, star anise, cinnamon, cloves, fennel seed and Szechwan peppercorns. It can be found in the spice section of the supermarket. You only need a little for this recipe, but I like to keep it on hand to sprinkle on cooked vegetables, over rice or in salad dressings to create unusual flavors.
Chinese recipes need a few extra minutes to assemble the ingredients but take only a few minutes to cook. This stir-fry dinner is ready in fewer than 10 minutes.
Helpful hints:
• Sliced fresh onions can be found in the produce section of the supermarket.
• Diced fresh bell peppers can be found in the produce section of the supermarket.
• Minced garlic can be found in jars in the produce or condiment sections of the supermarket.
• Boneless loin pork chops can be used instead of pork tenderloin.
• White vinegar diluted with a little water can be used instead of rice vinegar.
• Your wok or skillet should be very hot so the meat and vegetables will be crisp, not steamed.
Five-Spice Pork and Rice Stir-Fry
1 package microwaveable brown rice (to make 1 1/2-cups cooked)
Salt and freshly ground black pepper
¼ cup, fat-free, low-salt chicken broth
2 tablespoons rice vinegar
1 teaspoon Chinese five-spice powder
2 teaspoons minced garlic
1 tablespoon low-sodium soy sauce
1 tablespoon canola oil
¾ pound pork tenderloin, cut into 1/2-inch cubes or stir-fry pork
1 cup fresh sliced onion
1 cup fresh diced bell peppers
1 tablespoon flour
2 tablespoons slivered almonds
Cook brown rice in the microwave according to package instructions. Remove and measure 1 ½- cups cooked rice. Save remaining rice for another meal. Add salt and pepper to taste and set aside. Mix chicken broth, rice vinegar, Chinese five-spice powder, garlic and soy sauce together. Set aside. Heat oil in a wok or nonstick skillet over high heat. Add pork and onion and stir-fry 2 minutes. Add bell pepper and continue to stir-fry 1 minute. Sprinkle flour over ingredients and toss. Add sauce to wok and toss 2 minutes. Remove to a bowl. Add rice to wok and toss 1 minute. Divide rice between 2 dinner plates and spoon pork and sauce over rice.
Sprinkle almonds on top.
Yield 2 servings
Per serving: Calories 597, Calories from fat 190, Total Fat 21.1 g, Saturated Fat 3.2 g, Monounsaturated fat 10.6 g, Cholesterol 120 mg, Sodium 456 mg, Carbohydrate 48.4 g, Dietary Fiber 5.9 g, Sugars 6.2 g, Protein 46.7g
Exchanges: 2 1/2 starch, 1 vegetable, 6 lean meat, 2 fat
