Featured Recipe: Five Spice Pork and Rice Stir-Fry
Copyright Linda Gassenheimer

The exciting flavors of Chinese cuisine are captured in this five-spice stir-fried pork. Five-spice powder is a mixture of five ground spices usually consisting of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. It gives a pungent, aromatic flavor to this quick dish. 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 an Asian touch.
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 less than 10 minutes.
Recipes
Five Spice Pork and Rice Stir-Fry
Recipe by Linda Gassenheimer
1 package microwaveable brown rice (to make 1 1/2-cups cooked)
Salt and freshly ground black pepper
1/4 cup, fat-free, low-salt chicken broth
2 tablespoons rice vinegar
1 teaspoon Chinese five-spice powder
3 medium garlic cloves, crushed
1 tablespoon low-sodium soy sauce
1 tablespoon canola oil
3/4 pound pork tenderloin, cut into 1/2-inch cubes or stir-fry pork
1 cup sliced onion
1 red bell pepper, seeded and sliced (about 1 cup)
1 tablespoon flour
2 tablespoons slivered almonds
Cook brown rice in the microwave according to package instructions. Remove and measure 1 1/2- 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 red 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.
Nutrition Information
Per serving: 533 calories (29 percent from fat), 17.0 g fat (2.4 g saturated, 9.3 g monounsaturated), 108 mg cholesterol, 44.6 g protein, 49.1 g carbohydrates, 5.9 g fiber, 381 mg sodium.Shopping List
To buy: 1 package microwaveable brown rice (to make 1 1/2-cups cooked), 1 bottle rice vinegar; 1 bottle Chinese five-spice powder; 1 bottle low-sodium soy sauce, 3/4 pound pork tenderloin, 1 red bell pepper and 1 package slivered almonds.
Staples: Canola oil, garlic, onion, flour, fat-free, low-salt chicken broth, salt and black peppercorns.
Helpful Hints
- Leftover rice can be used instead of the brown rice.
- White vinegar diluted with a little water can be used instead of rice vinegar.
- Boneless loin pork chops can be used instead of pork tenderloin.
- Your wok or skillet should be very hot so the meat and vegetables will be crisp, not steamed.
COUNTDOWN:
- Make rice.
- Assemble ingredients.
- Complete dish.