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.

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