Chinese five-spice powder brings deep flavor to this vibrant veggie medley. We opted for hot cooked quinoa in this stir-fry to mix things up, but you can use any grain of your choosing, including rice, barley, farro, or a multigrain blend. Stir-fry pro-tip: Stir the entire time you’re cooking so food cooks evenly and doesn’t burn.
By Nancy Macklin, RDN ,
Ingredients
- 4 teaspoons reduced-sodium soy sauce
- 2 teaspoons pure cane sugar
- 2 teaspoons arrowroot powder
- 1 tsp. lime juice
- 1 teaspoon grated fresh ginger
- ½ teaspoon Chinese five-spice powder
- 2½ cups small cauliflower florets
- ½ cup sliced shallots
- 2 garlic cloves, minced
- 1 baby bok choy, quartered
- 1 cup fresh sugar snap peas
- 1 yellow bell pepper, cut into thin strips
- 2 cups hot cooked quinoa
- 1 teaspoon chopped fresh chives
Instructions
- For sauce, in a small bowl combine the first six ingredients (through Chinese five-spice powder) and ¾ cup water. Mix well.
- In a large wok or extra-large skillet cook and stir cauliflower, shallots, and garlic over high 5 minutes, adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add bok choy, snap peas, and bell pepper; cook and stir 3 to 4 minutes or until vegetables are just starting to get tender.
- Stir sauce and add to wok. Mix well; cook and stir 1 to 2 minutes or until sauce is thickened. Serve over quinoa and sprinkle with chives.
Nutritional Information:
Per serving (½ of recipe), 360 calories, 69 g carbohydrates, 15 g protein, 4 g total fat, 1 g saturated fat, 466 mg sodium, 11 g fiber, 17 g sugar
Note: Nutritional information is provided as an estimate only.
Really love the colors in this recipe. I made a lot of alterations, did not include cauliflower (only had frozen on hand) and subbed yellow bell pepper for orange and red. I also used yellow onions instead of shallots. I added miso to the sauce mixture to give it a balanced and flavorful kick. It is bland without it, despite using coconut and liquid aminos. 🫤 I also had 5 spice tofu on hand I added and served over rice. I must say.. This was a great dish after making some changes!
Double the sauce recipe!!! Needs more sauce (and flavor)
China cinnamon, star anise, anise seed, ginger and clove = recipe ingredients but I do not know what quantiy.
It would be beneficial to have a recipe to create our own 5-spice powder.
Hi Julie,
Thanks for your query, we appreciate it and have noted your interest in us producing our own recipe. In the meantime, Chinese Five-Spice is available at Asian markets as well as online. And there are various recipes online which you could try.
Looks absolutely devine,,, I’d like to make it but I can’t find the Chinese 5- spice powder. What are the ingredients; perhaps I can make it myself.
Hi Bobbie,
Chinese five-spice powder is a mix of five spices: star anise, fennel seeds, Szechuan peppercorns (or black peppercorns), whole cloves, and cinnamon, ground into a powder using a coffee or spice grinder. While we don’t have a recipe (though we have noted the interest in one!), you can find it at Asian markets and online (via Amazon and spice-purveyor websites). If you decide to try it, let us know how it goes!
I’d like to make this recipe for book chow.
What is the recipe for Chinese 5 spice powder?
Hi Barbara,
You can find Chinese five-spice powder in most supermarkets or online.
This recipe made a delicious healthy dinner. Thank you!
Allergic to bell peppers any suggestions for a substitute?
What can I substitute for bell peppers I’m very allergic?!
I think many things would work, eg, broccoli florets, sliced zucchini or butternut or acorn squash might be good
Did you really give it 3 stars because youre allergic to peppers? Lol wow. Also its a stir fry like pick a substitute veggie yourself its not that complicated
Will make again. Added garlic powder and extra soy sauce.
How many servings does this make? Would like to see recommended servings listed.
I think two cups is considered one serving
I make this so often since finding it. It’s delicious and so easy!
Nice comment. This recipe sounds scrumptious, I’m planning to make it for dinner tonight! The only changes I’m thinking of making is substituting the soy sauce for coconut aminos (don’t use any soy products anymore), coconut sugar for the regular sugar, and I don’t have sugar snap peas, so maybe asparagus pieces or carrots. Can’t wait! Thank you for the healthy (not just “stating it”) recipe!
Bland. Will not repeat.