Recipes with chinese five spice powder

Quick to prepare, great flavor. The fish takes on a caramel color on the outside, and stays flakey white on the inside, which creates a nice appearance.

Rich and dense sauce that's perfect for shrimp, scallops or salmon.

Slow cooked beef short ribs that simply fall off the bone in a delicious Chinese style barbecue sauce. Packed with flavor and nearly hands-free preparation using your slow cooker or Crockpot.

Crisp roasted pig's head, Chinese-style: rubbed with five-spice, brown bean sauce and bourbon, then slow-roasted and basted with honey until the skin lacquers into shattering crackling.

Chunks of beef slowly braised in an authentic Chinese manner. Nearly any tough cut of beef can be made magically tender and flavorful with this technique.

Chinese-style char siu pork strips marinated in soy sauce, hoisin, five spice, rice wine, and red bean curd, then oven-roasted and glazed with honey. Serve as a main course or slice thin for appetizers.

Chinese-style pork ribs marinated in five-spice, soy, and sesame, then deep-fried until crispy and glazed with a sweet-savory tomato-laced sauce. A takeout classic worth making at home.

Five spice plum sorbet purees canned plums with dry sherry and Chinese five spice powder, then churns into a fragrant Asian-inspired summer sorbet. Five ingredients, no added sugar.

Harbor Village BBQ pork is char siu done right: pork shoulder marinated in five-spice and soy, roasted, then brushed with a glossy maltose glaze for that sticky, sweet-savory dim sum classic.

Northern Chinese-style beef stir-fry with bok choy, sherry, five-spice, and a honey-soy gravy. A 25-minute wok dinner with real Northern provincial flavors.

Red cooked bean curd marinated in soy sauce, sherry, five spice, and brown sugar, then wok-cooked until the liquid absorbs into the tofu. A classic Chinese braising technique that gives tofu deep, savory-sweet flavor.

Stir-fried bean curd with five-spice ground pork in a glossy oyster sauce with garlic, ginger, scallions, and chili. A classic Chinese wok dish ready in 30 minutes.

Rumaki wraps bacon around chicken liver and water chestnut, then broils until crisp. The classic 1960s tiki-bar appetizer that deserves a comeback.

Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.

This slow simmering stew is full of flavor and will fill you up and warm you up.

Asian-inspired plum salad dressing made with plum baby food, soy sauce, five spice powder, and garlic. A fat-free, no-cook dressing ready in minutes.