Category Archives: Chinese Five Spice Powder

Duck & Pear Wontons 

wonton

I recently found myself craving wontons and decided that the best way to find ones I liked was to make them myself. I had always been intimidated by the prospect of making these bite sized morsels but much to my surprise, and delight, while time consuming, they are incredibly easy to make.

As wontons are small items and you want to experience each of the flavors and ingredients in every bite, you want to make sure each of the ingredients is finely chopped. Never one to waste a delicious ingredient, I used my rendered duck fat as the oil for sautéing the remaining ingredients. If you don’t have duck fat you can substitute vegetable oil. (But I think that duck fat adds more flavor to the dish). Because the wontons taste best when they are freshly steamed, you can make them ahead of time then cook them when you are ready to eat.

And now that I’ve made them, they are sure to make a regular appearance in my kitchen. Simply put, they are delicious.

 

DUCK & PEAR WONTONS

2 skin-on duck breasts

2 tablespoons vegetable oil (or duck fat)
2 pears, peeled cored, and diced small
1 cup Chinese cabbage, finely shredded
1 teaspoon Chinese five-spice powder
2  cloves garlic, minced
4 green onions, minced
2 teaspoons chopped fresh cilantro leaves
Salt and freshly ground black pepper
40  wonton skins

1/2 cup of your favorite soy or dipping sauce

  • Place the duck breasts, skin side down, in a cold cast iron skillet set over low heat.
  • Slowly render the fat off of the duck breasts until the meat is medium rare. Remove the duck from the pan and allow to cool.
  • Heat the duck fat in the skillet set over medium-high heat. If you don’t have enough fat add additional oil to total 2 tablespoons.
  • Add the diced pears, Chinese cabbage, garlic and green onion to the pan and saute for one minute.
  • Sprinkle the mixture with Chinese five spice mixture and cook for an additional minute.
  • Remove from the heat and add in the cilantro and season with salt and pepper.
  • When then the duck is cool enough to handle, remove the skin from the meat and dice the breast.
  • Add it to the cabbage mixture and stir well to combine.
  • Working with one wonton wrapper at a time, place a small amount of the duck mixture in the center of each wrapper.
  • Moisten the edges of the wrapper with a small amount of water then bring the edges together to form a pocket, pinching the edges to seal.
  • Set aside and repeat until all of the wonton wrappers have been used.
  • Working in batches, (be careful not to crowd the wontons) steam the wontons in a steaming basket until the wontons are translucent. This should take about 4-5 minutes per batch.
  • Serve immediately dipped into your favorite sauce.

Yields: 40 wontons

 

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Chinese Five Spice Pork & Noodles

DSC_0017

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

I first discovered Chinese five spice powder when it showed up in my spice order as a free sample and I was immediately hooked.  Chinese five spice powder is an intriguing combination of cinnamon, black pepper, cloves, fennel, and anise.  When added to simple ingredients such as pork and noodles it brings the ordinary to extra-ordinary.  Even better, this dish is fast which is the perfect way to end a long week. The original recipe, from Fine Cooking Magazine, calls for using fresh Chinese egg noodles, an ingredient I have yet to be able to find here in Albania. You can make your own or use any long fresh noodle you can find in the refrigerator case of your grocery store.

CHINESE FIVE SPICE PORK & NOODLES

1/3 cup salted peanuts

1/4 cup bacon, cut into thin strips

2 medium cloves, garlic, coarsely chopped

1 2-inch piece fresh ginger, peeled and coarsely chopped

1/2 teaspoon crushed red pepper

1/4 cup peanut oil

3/4 pound ground pork

1/2 teaspoon five-spice powder

1/4 teaspoon salt

3 scallions, trimmed and sliced

2 tablespoons low-sodium soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon Asian sesame oil

2 teaspoons white vinegar

1 teaspoon granulated sugar

3/4 pound fresh egg noodles or other fresh pasta

  • Fill a medium-sized pot with water and bring to a boil over high heat.
  • Coarsely chop the peanuts in a food processor.  Transfer to a small bowl.
  • Place the bacon, garlic, ginger, and red pepper flakes in the food processor and pulse to finely chop.
  • Heat the oil in a heavy skillet set over medium heat.  Add the bacon mixture and cook, breaking it apart with a spoon until the bacon renders most of its fat and darkens somewhat, about 4 minutes.
  • Raise the heat to medium-high and add the pork, five spice powder, and 1/4 teaspoon of the salt.  Cook, breaking up the meat with a spoon, until it looses its raw color, about 3 minutes.
  • Stir in the scallions, soy sauce, Worcestershire sauce, sesame oil, vinegar, and sugar.  Keep warm over low heat.
  • Cook the pasta in the boiling water, stirring occasionally, until tender, about 3 minutes.  Drain and put it in a large bowl.  Toss in the pork mixture.
  • Divide the pork and noodles amongst four shallow bowls and sprinkle with the reserved peanuts.

Serves 4

Chinese Five Spice Pork & Noodles

DSC_0017

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

I first discovered Chinese five spice powder when it showed up in my spice order as a free sample and I was immediately hooked.  Chinese five spice powder is an intriguing combination of cinnamon, black pepper, cloves, fennel, and anise.  When added to simple ingredients such as pork and noodles it brings the ordinary to extra-ordinary.  Even better, this dish is fast which is the perfect way to end a long week. The original recipe, from Fine Cooking Magazine, calls for using fresh Chinese egg noodles, an ingredient I have yet to be able to find here in Albania. You can make your own or use any long fresh noodle you can find in the refrigerator case of your grocery store.

CHINESE FIVE SPICE PORK & NOODLES

1/3 cup salted peanuts

1/4 cup bacon, cut into thin strips

2 medium cloves, garlic, coarsely chopped

1 2-inch piece fresh ginger, peeled and coarsely chopped

1/2 teaspoon crushed red pepper

1/4 cup peanut oil

3/4 pound ground pork

1/2 teaspoon five-spice powder

1/4 teaspoon salt

3 scallions, trimmed and sliced

2 tablespoons low-sodium soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon Asian sesame oil

2 teaspoons white vinegar

1 teaspoon granulated sugar

3/4 pound fresh egg noodles or other fresh pasta

  • Fill a medium-sized pot with water and bring to a boil over high heat.
  • Coarsely chop the peanuts in a food processor.  Transfer to a small bowl.
  • Place the bacon, garlic, ginger, and red pepper flakes in the food processor and pulse to finely chop.
  • Heat the oil in a heavy skillet set over medium heat.  Add the bacon mixture and cook, breaking it apart with a spoon until the bacon renders most of its fat and darkens somewhat, about 4 minutes.
  • Raise the heat to medium-high and add the pork, five spice powder, and 1/4 teaspoon of the salt.  Cook, breaking up the meat with a spoon, until it looses its raw color, about 3 minutes.
  • Stir in the scallions, soy sauce, Worcestershire sauce, sesame oil, vinegar, and sugar.  Keep warm over low heat.
  • Cook the pasta in the boiling water, stirring occasionally, until tender, about 3 minutes.  Drain and put it in a large bowl.  Toss in the pork mixture.
  • Divide the pork and noodles amongst four shallow bowls and sprinkle with the reserved peanuts.

Serves 4

 

Chinese Five Spice Pork & Noodles

DSC_0017

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

I first discovered Chinese five spice powder when it showed up in my spice order as a free sample and I was immediately hooked.  Chinese five spice powder is an intriguing combination of cinnamon, black pepper, cloves, fennel, and anise.  When added to simple ingredients such as pork and noodles it brings the ordinary to extra-ordinary.  Even better, this dish is fast which is the perfect way to end a long week. The original recipe, from Fine Cooking Magazine, calls for using fresh Chinese egg noodles, an ingredient I have yet to be able to find here in Albania. You can make your own or use any long fresh noodle you can find in the refrigerator case of your grocery store.

CHINESE FIVE SPICE PORK & NOODLES

1/3 cup salted peanuts

1/4 cup bacon, cut into thin strips

2 medium cloves, garlic, coarsely chopped

1 2-inch piece fresh ginger, peeled and coarsely chopped

1/2 teaspoon crushed red pepper

1/4 cup peanut oil

3/4 pound ground pork

1/2 teaspoon five-spice powder

1/4 teaspoon salt

3 scallions, trimmed and sliced

2 tablespoons low-sodium soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon Asian sesame oil

2 teaspoons white vinegar

1 teaspoon granulated sugar

3/4 pound fresh egg noodles or other fresh pasta

  • Fill a medium-sized pot with water and bring to a boil over high heat.
  • Coarsely chop the peanuts in a food processor.  Transfer to a small bowl.
  • Place the bacon, garlic, ginger, and red pepper flakes in the food processor and pulse to finely chop.
  • Heat the oil in a heavy skillet set over medium heat.  Add the bacon mixture and cook, breaking it apart with a spoon until the bacon renders most of its fat and darkens somewhat, about 4 minutes.
  • Raise the heat to medium-high and add the pork, five spice powder, and 1/4 teaspoon of the salt.  Cook, breaking up the meat with a spoon, until it looses its raw color, about 3 minutes.
  • Stir in the scallions, soy sauce, Worcestershire sauce, sesame oil, vinegar, and sugar.  Keep warm over low heat.
  • Cook the pasta in the boiling water, stirring occasionally, until tender, about 3 minutes.  Drain and put it in a large bowl.  Toss in the pork mixture.
  • Divide the pork and noodles amongst four shallow bowls and sprinkle with the reserved peanuts.

Serves 4

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