Let’s talk about China. Actually, that’s kind of a big subject, huh? Maybe just specifically, let’s talk about Chinese food. Actually, that’s also a pretty huge subject. Chinese food is generally thought of as… Complicated. There’s a chance a couple of the ingredients might be a little unfamiliar to you, particularly the condiments, as well as a few of the spice blends.

Many believe that the origin of Chinese cooking can be traced back to Yi Yin, a chef and political figure who lived during the Shang dynasty (1600-1046 BC). He is said to have developed the theory of the five flavors, defined as salty, bitter, acid, sweet and hot. These harmony of the five flavors are divided into yin and yang. Sweet and spicy foods are considered to be yin, while bitter, sour and salty foods are considered to be yang. These characteristics are reflected in the traditional composition of the Chinese Five Spice blend. Practitioners of traditional Chinese medicine further claim that that the five flavors of foods each have their own characteristics and functions for health.Sour flavor calms the body.Bitter flavor clears heat.Sweet flavor imparts tone to the body.Spicy flavor expels cold from the body.Salty flavor helps the body to dissolve stagnation.

Chinese Five Spice powder shines with fatty meats such as duck, goose or pork, which can stand up to its aggressive flavor. It's often used during braising, turning inexpensive cuts of meat into rich delicacies thanks to a prolonged cooking time at a low temperature. Marinate steak in a five spice rub and serve with a red wine and five spice reduction. Chinese Five Spice powder is successfully used in small quantities with lighter meats, too, like chicken or fish, and in stir-fries. It is an exotic substitute for cinnamon or clove in cookies and spice cakes. And we love to add it to scrambled eggs!

Watching this stir fry being made is really fun. Sometimes cook times on recipes can be fudged here or there to make them a golden “under 30 minute meal” but this one really had less than 15 minutes of action. Your ingredients are going to be introduced based on how long it takes them to cook, so your finished product will result in all of your vegetables still maintaining the bite that keeps this meal fresh and interesting and not a sad scramble situation.

Ingredients:

• 2 Tbsp Vegetable oil
• 2 tsp Chinese Five Spice
• 1 Lb. Boneless skinless chicken breast, cut into ½ inch pieces
• ½ Red bell pepper, sliced into matchsticks
• 1 Cup carrots, cut into matchsticks
• 1 Cup zucchini, cut into matchsticks
• 1 Cup broccoli
• 5-6 Asparagus stalks, cut into 1 ½ inch pieces
• 2 Cloves garlic, minced fine
• ¾ Cup spring water
• 2 Tbsp Low sodium soy sauce, or Braggs Liquid Aminos
• 2 Tbsp Arrowroot Powder
• ½ to 1 tsp Crushed Red Pepper Flakes
• ¼ Cup unsalted peanuts
• Scallions, sliced (optional)
• Rice to serve with - ½ Cup per person (optional)

Instructions:

1. Add 2 Tbsp Arrowroot Powder to ¾ Cup water. Set aside.
2. In a wok or a skillet, heat 2 Tbsp vegetable oil to medium-high.
3. Add Chinese Five Spice powder to the chicken cubes and mix well.
4. Add seasoned chicken to the wok or skillet.
5. When the chicken is almost browned on the out side (after cooking about 2 minutes), add carrots and asparagus and cook for 2-3 minutes. Then add the zucchini and bell pepper, and garlic. Cook for 3-4 minutes.
6. Add peanuts, soy sauce, and Arrowroot slurry and mix well. Cook another 5 minutes.
7. Serve with rice.