Five-Spice Vegetable Stir-Fry with Almonds

Chinese five-spice powder is an exotic blend of spices that typically includes cinnamon, cloves, star anise, fennel seed, and Sichuan peppercorns. Chopped walnuts or cashews can replace the almonds, if desired.

MAKES 6 SERVINGS

1⁄2 cup reduced-sodium vegetable broth

2 tablespoons reduced-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon toasted (dark) sesame oil

1⁄2 tablespoon cornstarch

1 teaspoon five-spice powder

1⁄4 cup slivered almonds

1 tablespoon canola oil

4 large cloves garlic, finely chopped

1 cup chopped onion

1 medium red bell pepper (about 6 ounces), sliced

1 cup shredded carrots

2 stalks celery, sliced

1 (15-ounce) can straw mushroom pieces, rinsed and drained

1⁄2 (15-ounce) can cut baby corn, rinsed and drained

2 scallions, white and green parts, thinly sliced

Salt and freshly ground black pepper, to taste

4 1⁄2 cups hot cooked white or brown rice

In a small bowl, whisk together the broth, soy sauce, vinegar, sesame oil, cornstarch, and five-spice powder until thoroughly blended. Set aside.

Place a wok or large nonstick skillet over medium-high heat for 1 minute. Add the almonds and cook, stirring constantly, until fragrant and lightly toasted, 1 to 2 minutes. Immediately transfer almonds to a holding plate and set aside. Add the canola oil to the wok and heat over medium-high heat 30 seconds. Add the garlic and onion and cook, stirring constantly, 30 seconds. Add the bell pepper, carrots, and celery and cook, stirring constantly, until softened, about 3 minutes. Add the mushrooms and corn and cook, stirring constantly, until heated through, about 1 minute. Reduce the heat to medium and stir in the reserved broth mixture. Cook, stirring constantly, until thickened, 2 to 3 minutes. Remove wok from heat and add the reserved almonds, scallions, salt, and pepper, tossing well to combine. Serve at once, over rice.

{PER SERVING} Calories 308 • Protein 8g • Total Fat 8g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 52g • Dietary Fiber 3g • Sodium 322mg

hancheng

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