Crispy Welsh lamb with pancakes Ingredients Leftover pulled Welsh lamb or shred leftover roast Welsh lamb Dash of oil 1/2tsp Chinese
five-spice powder Pack Chinese pancakes 1/2 jar hoisin sauce 1/2 cucumber cut into thin matchsticks Bunch spring onions, cut into thin slices Method To crisp the Welsh lamb - heat the oil in a frying pan and add the
five-spice powder, stir through then add the shredded Welsh lamb and stir gently for approximately 10 minutes to crisp up the Welsh lamb and ensure it's piping hot.
INGREDIENTS 350g thin-cut minute steak , very thinly sliced into strips 3 tbsp cornflour 2 tsp Chinese
five-spice powder 100ml vegetable oil 1 red pepper, thinly sliced 1 red chilli, thinly sliced 4 spring onions , sliced, green and white parts separated 2 garlic cloves, crushed thumb-sized piece ginger , cut into matchsticks 4 tbsp rice wine vinegar or white wine vinegar 1 tbsp soy sauce 2 tbsp sweet chilli sauce 2 tbsp tomato ketchup cooked noodles, to serve (optional) prawn crackers, to serve (optional) METHOD Put 350g thin-cut minute steak strips in a bowl and toss in 3 tbsp cornflour and 2 tsp Chinese
five-spice powder.
Look at her Grilled Dry-Rubbed Rib Eye Steaks, where she uses brown sugar, chile powder, paprika, Old Bay seasoning, garlic and onion powders,
five-spice powder, black pepper, cinnamon, cumin, and red pepper flakes as a rub for a sensational spin on the commonplace.
ELK-STUFFED ASIAN CABBAGE ROLLS Spiced with the fennel, clove, cinnamon, star anise, and a Sichuan pepper blend commonly known as
Five-Spice Powder with a hit of ginger and chili- garlic, these cabbage rolls warm the taste buds without overdoing it.
The basic char siu is sliced pork barbecue with hints of hoisin and
five-spice powder. The projected favorite Toro Char Siu is extra sweet prime pork belly with charred fat and skin.
Crispy fried chicken wings had the exquisite signature of star anise and
five-spice powder, making it delectable to the core.
Ingredients Half a cucumber, cut into matchsticks Small bunch spring onions, shredded tbsp honey tsp Chinese
five-spice powder 2 duck breasts (about 170g each) for the plum sauce 5 plums, halved and stoned 50ml agave syrup tbsp soy sauce Half a tsp Chinese
five-spice powder 150g plain flour rapeseed oil, for brushing Method oven to 180C/160C fan/gas 4.
1 tsp Chinese
five-spice powder. 1 tbsp oyster sauce.
Chicken thighs, 400g; fresh ginger, 40g, finely grated; salad leaves, a few handfuls; small red chilli, 1, finely sliced; Chinese
five-spice powder, 2tsp; garlic, 2 cloves; ground- nut or other flavour- less oil, 2tbsp; caster sugar, 1ua2 tsp; juice of a lime
1 Finely slice the duck and place in a wide ceramic bowl with the dark soy sauce,
five-spice powder, peppercorns, garlic and half of the ginger.
SERVES 2200g firm fresh tofu in 2cm cubes, drained 1/2 tsp mustard seeds, crushed 1/2 tsp black onion seeds, crushed 1/4 tsp sea salt flakes 1/2 tsp Chinese
five-spice powder 1 tsp white miso paste 1 tbsp coconut oil, melted 100g mixed leafy greens, such as bok choy, Swiss chard, kale, tatsoi or cabbage, finely sliced
Serves | 4, ready in 25 minutes, plus marinating INGREDIENTS 2 tbsp soy sauce 2 tsp rice vinegar or white wine vinegar Salt and freshly ground black pepper 1 level tsp cornflour 2cm piece of root ginger, peeled and sliced 500g lean beef steak, visible fat removed, cut into bite-sized pieces Low-calorie cooking spray 2 garlic cloves, crushed 2 red chillies, deseeded and thinly sliced, plus extra to garnish 1/4 tsp Szechuan peppercorns, crushed Good pinch of Chinese
five-spice powder 1 red pepper, deseeded and cut into chunks 1 yellow pepper, deseeded and cut into chunks 1 spring onion, finely chopped, to garnish METHOD 1.