Recipes

FIVE-SPICE VEGETABLES


June 23, 2015 By:
Prep:
10 minutes
Cook:
5 minutes
Serves:
4 servings
The licorice tones of Chinese five-spice powder give these vegetables character. For an attractive presentation, spoon the cooked vegetables into endive leaves, which also makes a nice appetizer. For larger servings, fill 6 baby romaine or radicchio leaves with heaping quarter-cupfuls of the multi-colored, stir-fried vegetables.

Ingredients

Directions

  1. Pour the plum sauce into a small bowl. Stir in water as needed until the sauce is a maple-syrup consistency. Set aside.
  2. Stir together the soy sauce, lime juice, cilantro, five-spice powder, red pepper flakes, and white pepper in a small bowl. Set aside.
  3. Heat the oil in a large skillet over medium-high heat. Add the bok choy, carrots, bell peppers, green onions, and garlic. Cook, stirring constantly, until crisp-tender, about 4 minutes. Remove from the heat; stir in the lime juice mixture. Taste and adjust the seasoning.
  4. Serve the plum sauce separately garnished with sesame seeds. Or drizzle each serving with the plum sauce and sprinkle with the seeds.