5 Spice Mushroom Rice Recipe 445

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FIVE SPICE PORK AND MUSHROOM STIR FRY



Five Spice Pork and Mushroom Stir Fry image

Please don't be put off by the long ingreadients list - this recipe makes a quick and healthy main course with most of the ingredients found in the store cupboard!

Provided by English_Rose

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb pork loin steaks, fat trimmed and sliced
3 tablespoons oyster sauce
2 tablespoons cornstarch
salt & freshly ground black pepper
2 tablespoons peanut oil
2 garlic cloves, crushed
1 inch gingerroot, peeled and grated
1 teaspoon dried chili pepper flakes
2 carrots, cut into fine sticks
6 ounces pak choi, washed and sliced
7 ounces fresh large mushrooms, sliced
5 ounces chestnut mushrooms, sliced
2 tablespoons dark soy sauce
2 tablespoons rice wine or 2 tablespoons dry sherry
1/2 teaspoon Chinese five spice powder
1 1/4 cups chicken stock
1 tablespoon cornstarch (mixed with 2tbsp cold water)
1 scallion, sliced, to garnish

Steps:

  • Mix the oyster sauce, cornstarch and a little seasoning together in a bowl, add the pork and mix well.
  • Heat a wok or large frying pan over a high heat and add the oil. Add the pork and stir-fry for 3-4 mins until golden brown.
  • Add the garlic, ginger and chili flakes and stir fry for 30 secs. Add the carrots, pak choy, and mushrooms and stir fry for 2 minutes.
  • Next add the soy, rice wine and chicken stock. Bring to the boil and simmer for 1 minute Stir in the cornstarch mixture and cook for a further 1 min, stirring until the sauce thickens.
  • Sprinkle over the scallion and serve with Jasmine rice.

FIVE-SPICE JASMINE RICE WITH PORTOBELLO MUSHROOMS



Five-Spice Jasmine Rice With Portobello Mushrooms image

Provided by Florence Fabricant

Categories     dinner, weekday, main course

Time 40m

Yield 6 servings

Number Of Ingredients 10

3 tablespoons extra virgin olive oil
1 cup chopped red onion
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons Chinese five-spice powder
12 ounces portobello mushroom caps, cut in 3/4-inch dice
1 1/2 cups jasmine rice
2 1/2 cups well-seasoned chicken stock
Salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh cilantro leaves

Steps:

  • Heat 2 tablespoons of the oil in a heavy 3-quart saucepan. Add onion, and cook over medium heat, stirring, until tender but not brown. Stir in the garlic and ginger, cook briefly, then stir in the five-spice powder.
  • Add remaining oil and mushrooms. Stir and cook for 2 to 3 minutes, then stir in the rice.
  • Add stock, bring to a boil and season to taste with salt and pepper. Cover, reduce heat to very low and cook about 15 minutes, until rice is tender. Remove from heat, and set aside, covered, for 5 minutes.
  • Fold in the cilantro, and serve.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 9 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 561 milligrams, Sugar 4 grams

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