Skip to content

Type what you have

Cook with

five-spice powder ×
Vegetable Banh Mi
Lunch Southeast Asian

Vegetable Banh Mi

5.0

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Combine carrots, jicama, and onion in a small bowl.
  2. 2 Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the vegetables. Let sit for 30 minutes.
  3. 3 Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha, garlic powder, five-spice powder, salt, and pepper in a 10-inch sauté pan over medium heat. Bring to a boil for about 3 minutes. Lower heat to medium, add mushrooms, and cook until tender, about 5 minutes. Remove mushrooms from liquid with a slotted spoon.
  4. 4 Spread 1 tablespoon mayonnaise over each roll half. Divide mushrooms evenly over the two bottom halves. Drain pickled vegetables and divide evenly over mushrooms. Divide cucumber, jalapeño, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over filling of each sandwich and cover with top bun half.

By Bibi

Spicy Mandarin Spinach Salad
Lunch American

Spicy Mandarin Spinach Salad

4.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine reserved liquid from mandarin oranges, canola oil, olive oil, mustard, cloves, and Chinese five-spice powder in a jar with a tight-fitting lid; seal jar and shake vigorously until the dressing emulsifies.
  2. 2 Melt butter in a saucepan over medium heat. Stir pecans and sugar into the butter; let simmer until hot, 1 to 2 minutes. Season the pecans with rosemary and cayenne pepper; continue cooking another 1 to 2 minutes. Remove from heat and drain pecans on a plate lined with paper towels.
  3. 3 Toss spinach leaves and green onion together in a large mixing bowl; top with mandarin oranges and pecans. Drizzle dressing over the salad to serve.

By MissaLissa

Five-Spice Pumpkin Soup
Lunch American

Five-Spice Pumpkin Soup

5.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Cook pancetta in olive oil in a Dutch oven over medium-heat until crispy, 7 to 8 minutes. Remove with a slotted spoon and drain on paper towels.
  2. 2 Add onion and celery to the pan drippings and saute until translucent, 5 to 7 minutes. Add garlic and bay leaves and cook until fragrant, about 1 minute, stirring constantly to keep the garlic from burning. Add chicken stock, pumpkin puree, apple cider vinegar, and thyme sprigs; bring to a boil.
  3. 3 Reduce heat to low and simmer for 15 to 30 minutes (or up to 2 hours). Remove and discard thyme sprigs and bay leaves. Puree soup with an immersion blender until smooth or blend in batches in a blender.
  4. 4 Add five-spice, nutmeg, salt, and pepper. Whisk in cream and serve immediately.

By Edible Times

Asian Chicken and Corn Soup
Lunch Asian

Asian Chicken and Corn Soup

4.0

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.

By soumitraghosh

Vietnamese Pork and Five Spice
Southeast Asian

Vietnamese Pork and Five Spice

4.1

Prep
10 min
Cook
130 min
Total
140 min

Instructions

  1. 1 Season pork with salt and pepper.
  2. 2 Heat olive oil in a large pot over medium heat; cook pork and garlic in hot oil until the pork is completely browned, 7 to 10 minutes.
  3. 3 Stir brown sugar, soy sauce, fish sauce, and five-spice powder with the pork. Reduce heat to medium-low and cook mixture at a simmer, stirring occasionally, until the pork is tender enough to easily pull apart with a fork, about 2 hours.

By Deb Willems

Malaysian Red Curry Thighs
Dinner Southeast Asian

Malaysian Red Curry Thighs

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place green onions, ginger, and garlic in the bowl of a food processor; pulse until smooth.
  2. 2 Heat oil in a large skillet over medium heat. Season chicken thighs with salt; cook, skin-side down, until browned, about 10 minutes per side. Remove from skillet.
  3. 3 Add green onion purée to the skillet; cook, stirring constantly, 2 to 3 minutes. Add curry powder, red curry paste, garam masala, and Chinese five-spice powder; cook and stir until fragrant. Pour in coconut milk; stir while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Add fish sauce and 3/4 teaspoon sugar. Taste; adjust salt and sugar and stir in Sriracha sauce.
  4. 4 Return chicken thighs to the skillet, reduce heat, and simmer until flavors are combined, about 20 minutes. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C).

By LynneP

Cao Lầu (Vietnamese Noodle Bowl)
Dinner Southeast Asian

Cao Lầu (Vietnamese Noodle Bowl)

3.2

Prep
20 min
Cook
15 min
Total
95 min

Instructions

  1. 1 Whisk soy sauce, garlic, five-spice powder, sugar, paprika, and bouillon granules together in a large glass or ceramic bowl. Add pork; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
  2. 2 Remove pork from marinade and shake off excess. Discard remaining marinade.
  3. 3 Heat oil in a large skillet or wok over medium heat. Cook and stir pork in hot oil until browned, 4 to 7 minutes. Add water; cook and stir until water evaporates and pork is cooked through, about 2 minutes more.
  4. 4 Bring a large pot of water to a boil. Rinse rice noodles under cold water and gently break noodles apart. Immerse noodles in boiling water until about half-tender, about 30 seconds. Add bean sprouts to water and noodles; continue cooking until noodles are tender yet firm to the bite, about 30 seconds more. Drain.
  5. 5 Combine noodles and pork mixture together in a large serving dish. Top with lettuce, green onions, basil, cilantro, and chow mein.

By Michael Kuhn

Vietnamese Grilled Pork Skewers
Dinner Southeast Asian

Vietnamese Grilled Pork Skewers

5.0

Prep
30 min
Cook
8 min
Total
98 min

Instructions

  1. 1 Combine pork belly, 1 red chile pepper, lemongrass, 3 tablespoons fish sauce, 3 cloves garlic, 1 teaspoon MSG, 1 teaspoon white sugar, and five-spice powder in a bowl. Cover with plastic wrap and refrigerate until marinated, 1 to 3 hours.
  2. 2 Mix 1/4 cup fish sauce, 1/4 cup sugar, 1 red chile pepper, lime juice, 5 cloves garlic, and 1 teaspoon MSG together in a bowl. Let sit until dipping sauce flavors meld, 30 minutes to 1 hour. Pour in water.
  3. 3 Thread the marinated pork belly onto bamboo skewers.
  4. 4 Preheat grill for high heat and lightly oil the grate. Cook pork skewers, turning occasionally, until crisp, 8 to 10 minutes. Serve with the dipping sauce.

By Nguyen Duc Cuong

Spiced Grapes
Appetizer

Spiced Grapes

4.0

Prep
10 min
Cook
5 min
Total
1455 min

Instructions

  1. 1 Combine sugar and water in a saucepan; simmer over medium heat until sugar is dissolved, about 2 minutes. Remove saucepan from heat and stir Chinese five-spice powder into sugar mixture.
  2. 2 Pierce each grape all the way through using a fork. Add grapes and sugar mixture to a resealable bag; refrigerate, turning every few hours, until grapes are marinated, about 24 hours.

By MJodyH

Chef John's Peach Tartlets
Dessert

Chef John's Peach Tartlets

4.8

Prep
15 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
  2. 2 Whisk sugar and Chinese five-spice powder together in a small bowl. Beat egg and water together in another bowl.
  3. 3 Melt butter in a large skillet over medium heat. When the butter foams, arrange peaches in a single layer in the skillet. Pour sugar mixture over the peaches; cook, turning peaches once, until sugar is melted, bubbling, and syrup has a tan color, about 2 minutes. Transfer peaches and syrup to a bowl to cool completely.
  4. 4 Cut pie crusts into eight 4 1/2-inch rounds. Set rounds on prepared baking sheet and fold edges of each crust up to form a 1/2-inch rim. Brush each crust with egg mixture.
  5. 5 Place 2 peach slices, pit-sides facing each other, in the center of each tart. Place 1 peach slice in center, skin-side up, in between the other two peaches. Drizzle excess syrup over the peaches.
  6. 6 Bake in the preheated oven until golden and bubbling, about 15 minutes.

By John Mitzewich

Candied Bacon Pigs
Appetizer

Candied Bacon Pigs

4.0

Prep
20 min
Cook
280 min
Total
300 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Wrap each little sausage with 1/3 slice of bacon, and secure them with toothpicks.
  3. 3 Place the appetizers on a large baking sheet and sprinkle with 3/4 cup of brown sugar.
  4. 4 Bake in the preheated oven until the sugar is melted and bubbling, about 40 minutes; turn the appetizers after 20 minutes.
  5. 5 Remove the appetizers from the baking sheet with a slotted spoon, and place into a slow cooker. Sprinkle the remaining 3/4 cup of brown sugar and the five-spice powder over the smokies, and drizzle with the cola. If desired, add hot sauce to taste.
  6. 6 Set the cooker to High, and cook 4 hours. Serve warm.

By lobstah_luva

Spiced Orange Olive Oil Cake
Dessert

Spiced Orange Olive Oil Cake

4.4

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly oil and flour a loaf pan.
  2. 2 Beat eggs in a bowl until lightened in color. Add sugar, olive oil, orange zest, and five-spice powder and beat until smooth. Fold flour, baking powder, and salt into egg mixture until batter is just mixed. Pour batter into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes. Remove cake from the pan and cool on a wire rack.

By ChefJackie

Glazed Carrots Asian Style
Dinner

Glazed Carrots Asian Style

3.8

Prep
10 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Bring a large pot of water to boil; add carrots and parboil for 5 minutes. Drain and rinse with cold water.
  2. 2 In a large glass dish, combine soy sauce, rice vinegar, garlic, sesame oil, ginger, and five-spice powder; add carrots and marinate for 30 minutes.
  3. 3 Prepare an outdoor grill with an oiled rack set 4 inches from the heat source. Using an oiled wire-hinged vegetable basket or just directly on the rack (whichever you find easier), grill carrots, turning constantly for a total of 10 minutes, until slightly charred.

By Robyn Webb

Honey Garlic Meatballs
Dinner

Honey Garlic Meatballs

4.7

Prep
10 min
Cook
240 min
Total
310 min

Instructions

  1. 1 Combine ketchup, brown sugar, honey, garlic, chile-garlic sauce, soy sauce, and five-spice powder together in a bowl. Let sauce stand at room temperature for 1 hour.
  2. 2 Add frozen meatballs to a slow cooker. Pour sauce over meatballs and toss gently to coat.
  3. 3 Cook on Low for 4 hours, stirring occasionally.

By C R Henning

Blueberry Shortbread Bars
Dessert

Blueberry Shortbread Bars

4.5

Prep
15 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place butter cubes in the freezer for 15 minutes.
  3. 3 Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in five-spice powder.
  4. 4 Cut in frozen butter using a pastry cutter until butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
  5. 5 Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
  6. 6 Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.

By John Mitzewich

Sweet and Sour Pork Stir Fry

Sweet and Sour Pork Stir Fry

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place pork in a bowl, season with Chinese five-spice powder and mix well.
  2. 2 Heat 2 tablespoons oil in a wok over high heat; stir-fry pork until slightly pink in the center, about 5 minutes; remove pork to a plate. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  3. 3 Add remaining 2 tablespoons oil to wok as needed; stir-fry red, orange, and yellow bell peppers with onion and garlic until crisp-tender, 3 to 5 minutes. Stir in broccoli and pineapple; stir-fry for 3 minutes more.
  4. 4 Stir pork and sweet and sour sauce into wok; stir-fry until pineapple is lightly browned, about 2 minutes.

By CookingWithShelia

Suzy's Special Red Quinoa
Dinner Asian

Suzy's Special Red Quinoa

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine water, five-spice powder, butter, bouillon, ginger, and black pepper in a saucepan over medium heat; bring to a boil and stir until bouillon dissolves. Add quinoa, reduce heat to a simmer, cover the pan, and cook until water is absorbed, about 20 minutes.

By hrhsun

Amber's Sesame Chicken
Dinner

Amber's Sesame Chicken

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes in a large resealable plastic bag. Add chicken pieces, a few at a time, and shake to coat; transfer to a platter. Repeat with remaining chicken pieces.
  2. 2 Heat oil in a large skillet or wok over medium-high heat. Add chicken; brown on both sides, about 5 minutes. Transfer to a plate; set aside. Stir onion and bell pepper into skillet; cook until slightly browned, about 2 minutes. Transfer to a bowl; set aside.
  3. 3 Return chicken to the skillet; reduce heat to low. Stir in teriyaki marinade, remaining 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet; cook until warmed through.

By AJ Ross

Rhapple Pie
Dessert

Rhapple Pie

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Place rack in lowest position in the oven. Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with pie crust.
  2. 2 Combine apples and rhubarb in a large bowl. Toss with sugar, 3 tablespoons plus 1 teaspoon flour, and Chinese five-spice. Pour filling over the crust.
  3. 3 Combine unsifted flour, sugar, oats, salt, and five-spice together in a large bowl. Cut in butter until crumbly. Scatter crumb topping over the pie.
  4. 4 Bake in the preheated oven until topping is golden brown and filling is bubbly, 50 to 60 minutes. Let cool completely before serving.

By Beth Zelle

Ginger Soy Salmon Patties
Dinner

Ginger Soy Salmon Patties

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Mix salmon, panko, bell pepper, green onions, eggs, ginger, soy sauce, sesame seeds, and five-spice powder together in a bowl. Form mixture into patties.
  2. 2 Heat sesame oil in a skillet over medium heat until it bubbles around the tip of a spoon when dipped in. Working in batches, cook patties in the hot skillet until browned, 4 to 5 minutes. Flip and brown on the other side, 4 to 5 more minutes. Remove to a paper towel-lined plate to drain.

By Jamiefeedsfamily

Sweet and Spicy Air Fryer Butternut Squash Fries
Dinner American

Sweet and Spicy Air Fryer Butternut Squash Fries

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Place cut squash into a large bowl. Add oil, five-spice powder, garlic, sea salt, and pepper. Toss to coat and place into the air fryer basket.
  3. 3 Cook in the preheated air fryer, shaking every 5 minutes, until crisp, 15 to 20 minutes total. Remove fries and season with additional sea salt.

By Angela Sackett Superhotmama

Cherry Chutney

Cherry Chutney

3.9

Prep
30 min
Cook
70 min
Total
360 min

Instructions

  1. 1 Place the cherries, cider vinegar, rice vinegar, onion, apple, white sugar, brown sugar, ginger, five-spice powder, salt, and nutmeg into a large pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid, and continue simmering until the desired consistency has been reached. Chill before serving.

By Scott Simmons

Sticky Orange Marmalade Chicken Wings
Dinner

Sticky Orange Marmalade Chicken Wings

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Place an oven rack in the center of the oven and another oven rack about 6 inches from the heat source. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
  2. 2 Blot chicken wing pieces with a paper towel and place in a gallon-sized resealable bag.
  3. 3 Combine orange marmalade, five-spice powder, sesame oil, avocado oil, ginger, sambal oelek, garlic, salt, and white pepper in a blender; blend until smooth. Add marinade to chicken wings in the bag, squeeze out all the air, and seal. Squish chicken wings around in the sealed bag until well coated with marinade.
  4. 4 Place coated chicken wings in a single layer on the prepared sheet pan.
  5. 5 Bake in the preheated oven on the center rack for 30 minutes. Flip and bake an additional 30 minutes. Remove from the oven.
  6. 6 Preheat the oven's broiler. Broil chicken wings until they sizzle and turn a deep brown color, watching carefully so they don't burn, 3 to 5 minutes. Remove from the oven. Sprinkle with chives and sesame seeds.

By Bibi

Ginger Noodle Bowl: The Vegan Version
Dinner

Ginger Noodle Bowl: The Vegan Version

5.0

Prep
25 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
  2. 2 Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.

By JillyEnFuego

Easy Pan-Fried Fish Fillet
Dinner American

Easy Pan-Fried Fish Fillet

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Wash fish under cold running water, then pat dry with paper towels. Drizzle with lemon juice and season with salt on both sides.
  2. 2 Combine flour and five-spice powder in a shallow bowl. Dip fish fillets into flour mixture to coat on both sides.
  3. 3 Heat canola and sesame oils in a large skillet over medium heat. Add fish and pan-fry for 2 to 3 minutes. Use two spatulas to carefully flip fillets; continue cooking until fish flakes easily with a fork, 2 to 3 more minutes.

By Allrecipes Member

Cold Spaghetti Party Salad
Dinner

Cold Spaghetti Party Salad

5.0

Prep
10 min
Cook
15 min
Total
145 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  2. 2 Meanwhile, stir vegetable oil, soy sauce, vinegar, lemon juice, sugar, salt, and Chinese five-spice powder in a bowl to make dressing.
  3. 3 Drain spaghetti and place in a large bowl. Immediately pour dressing over spaghetti and mix well, so the warm spaghetti can soak up the dressing. Allow to cool completely, about 1 hour.
  4. 4 Mix eggs, leeks, and ham into the cold spaghetti and set aside for 1 hour for flavors to combine. Season with dark sweet soy sauce and more Chinese five-spice powder.

By Ursel

Roast Duck Legs With Red Wine Sauce
Dinner American

Roast Duck Legs With Red Wine Sauce

4.8

Prep
5 min
Cook
75 min
Total
80 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Spread the rosemary sprigs and garlic cloves into a 9x13-inch baking dish.
  2. 2 Place the duck legs on top of the rosemary, and sprinkle with salt and five-spice powder. Bake in the preheated oven for 1 hour. Meanwhile, bring the wine to a boil in a small saucepan over medium-high heat. Stir in the currant jelly until dissolved. Reduce heat to medium-low, and simmer 5 minutes; set aside.
  3. 3 After the duck has cooked 1 hour, pour off and discard the fat that has accumulated in the baking dish. Pour the wine sauce over the duck legs, and bake 15 minutes more until the duck is very tender and the sauce has thickened slightly.

By seattlelove

Broccoli Crumble
Dinner

Broccoli Crumble

3.9

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Mix flour, bread crumbs, Parmigiano-Reggiano cheese, and five-spice powder together in a bowl. Cut in 1 1/2 tablespoons butter using your fingers until mixture resembles pebbles. Cover and refrigerate until needed.
  3. 3 Cut the stem off the broccoli and use a spiralizer to cut into ribbons. Cut the head into florets.
  4. 4 Melt 3 tablespoons butter in a large saucepan over medium heat. Add onion and garlic; saute until translucent, about 4 minutes. Add cornstarch, pepper, and nutmeg; mix well until roux begins to brown, 3 to 4 minutes. Add milk, stirring continuously, and continue to cook until sauce begins to thicken, 3 to 4 minutes more. Mix in 1/4 cup Cheddar cheese. Stir in broccoli until thickened, 2 to 3 minutes. Pour mixture into a baking dish.
  5. 5 Top mixture with remaining Cheddar cheese. Sprinkle crumble mixture evenly over the top. Reduce the oven temperature to 350 degrees F (175 degrees C).
  6. 6 Bake in the preheated oven until the crumble has browned and sauce is bubbling, about 20 minutes.

By Buckwheat Queen