staples and spice day 4: chinese five-spice.

Spices: Anise, cinnamon, clove, fennel, pepper.

Staples: Brown rice, chickpeas, kale.


There's nothing quite like Chinese food when it comes to unique flavor and texture. It's quintessential takeout, right? Minus the little white containers, this make-your-own version is a pretty close recreation... bonus: it's quicker and less expensive than ordering in! 


Try this combination for a quick weeknight dinner, or even pull it out the next time you have dinner guests. More time hanging out, less time in the kitchen? Awesome. I'm all about that.
We're working with three of the pre-made staples this week and five spices (these are commonly found in the 'Chinese Five Spice' mixture that creates that signature takeout taste). The fennel adds a flavor reminiscent of meatier dishes without the meat itself, while the clove and anise impart a dark, spicy flavor that's instantly recognizable - see what you think!


Throw this together and raise a chopstick to your sweet efforts - this one also yields great leftovers! 

Black Pepper

1. In a frying pan, heat a little coconut oil. Toss in spices (about a 1/2 tsp of each) and cook for 30 seconds until fragrant.
2. Add shredded kale to pan; sauté for 30 second until the leafs start to shrink.
3. Throw in (cooked) rice and chickpeas; stir fry for about two minutes. Rice should start to crisp a little. 
4. Sprinkle with a little additional clove and anise; serve! 

Not too bad, hey? Enjoy! 

Friday's Staples and Spice: Jerk! (No no, not you! The spice!)

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Posted in dinner, homepage featured, lunch, recipes, side dishes

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