Five-spice powder gives this stir-fry its intriguing taste. The flavors delicately glaze the ingredients. The spice is a pungent mixture of star anise, cinnamon, cloves, fennel seed and Szechwan peppercorns. You can use it to add a different flavor to other rice or vegetable dishes.

The dish has several ingredients, but once they’re assembled they take only a few minutes to cook. This stir-fry takes only 6 to 7 minutes once in the wok. You can even prepare the ingredients the night before for a quick dinner the next day.

Helpful Hints:

— Minced garlic can be found in the produce section. Four crushed garlic cloves can be used instead.

— Chinese five-spice powder can be found in the spice section or sometimes in the ethnic section of the market.

— Slice all vegetables in a food processor fitted with a thin slicing blade.

Countdown:

— Make rice.

— Prepare all ingredients.

— Make Five Spice Stir-Fry.

Shopping List:

To buy: 1/2 pound pork tenderloin, 1 medium red bell pepper, 1 small jar Chinese five-spice powder, 1 small package slivered almonds, 1 package microwaveable brown rice, 1 container sliced baby bello mushrooms, 1 package frozen corn kernels, 1 jar minced garlic, 1 package sliced carrots,1 small bottle low-sodium soy sauce and 1 small bottle rice wine vinegar.

Staples: onion, cornstarch, fat-free, low-sodium chicken broth, canola oil, salt and black peppercorns.

———

FIVE-SPICE PORK STIR-FRY

Recipe by Linda Gassenheimer

For Sauce:

1/4 cup plus 1 tablespoon fat-free, low-sodium chicken broth, divided use

1 1/2 tablespoons rice wine vinegar

1 teaspoon Chinese five-spice powder

2 teaspoons minced garlic

1 tablespoon low-salt, soy sauce

For stir-fry:

1 tablespoon slivered almonds

2 teaspoons canola oil

1/2 cup sliced onion

1/2 cup sliced red bell pepper

1/2 cup sliced carrots

1/2 pound pork tenderloin, cut into 1/2-inch cubes

1/2 cup sliced baby bello mushrooms

1 cup frozen corn kernels

Salt and freshly ground black pepper

1/2 teaspoon cornstarch

Mix 1/4 cup chicken broth, vinegar, five-spice powder, garlic, and soy sauce together. Set aside. Heat a wok or large nonstick skillet over high heat. Add almonds and toss until golden, about 20 seconds. Set aside on a plate. Add oil to wok and heat over high heat until smoking. Add onion, red bell pepper, and carrots, and stir-fry 3 minutes. Add pork, mushrooms and corn and to stir-fry 2 minutes more. Add salt and pepper to taste. Transfer to a bowl.

Add broth mixture to the wok and boil 1 minute. Stir cornstarch into the remaining 1 tablespoon broth, and add to the wok. Boil to thicken sauce, about 30 seconds. Remove wok from heat. Add stir-fried ingredients and toss to coat with sauce. Serve with rice and sprinkle almonds on top.

Yield 2 servings.

Per serving: 324 calories (33 percent from fat), 11.7 g fat (1.5 g saturated, 6.4 g monounsaturated), 72 mg cholesterol, 30.7 g protein, 26.5 g carbohydrates, 4.5 g fiber, 355 mg sodium.

QUICK BROWN RICE

Recipe by Linda Gassenheimer

1 package microwaveable brown rice (1 1/2-cups needed)

2 teaspoons canola oil

Salt and freshly ground black pepper

Make brown rice according to package instructions. Measure 1 1/2-cups and save the rest of the rice for another dinner. Add oil and salt and pepper to taste.

Yield 2 servings.

Per serving: 226 calories (23 percent from fat), 6 g fat (0.7 g saturated, 3.4 g monounsaturated), no cholesterol, 4.2 g protein, 38.8 g carbohydrates, 2.4 g fiber, 6 mg sodium.

About the Author

Featured

Senate Majority Leader John Thune, R-S.D. (center) is flanked by GOP whip Sen. John Barrasso, R-Wyo. (left) and Finance Committee Chairman Mike Crapo, R-Idaho, as Thune speak to reporters at the Capitol in Washington on Tuesday, July 1, 2025. Earlier Tuesday, the Senate passed the budget reconciliation package of President Donald Trump's signature bill of big tax breaks and spending cuts. (J. Scott Applewhite/AP)

Credit: AP