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Non-Meat recipes for 5 spice powder

I have a jar of 5 spice powder but have no idea what to do with it. I eat seafood but not meat. Any ideas?

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    1. on last night's ep of iron chef, cat cora made a 5 spice bechamel as a sauce for some broiled eggplant w/ mozzarella & some eggplant ravioli (the rav's had kind of a moussaka filling... which can be made w/out the lamb). it looked scrumptious.

      1. Salmon filet. Use the five spice as a rub on the exposed flesh; then pan-sear the fish skin side down for a few minutes and finish in a 400° oven for 5-10 minutes (depending on how thick the fish is) until done to your taste.

        1. My quick and dirty answer- anything sweet that you would add cinnamon to is better with 5-spice. I always poach my pears for my pear almond tarts with cheap ruby prt and 5-spice powder.

          Meaty white fishes can stand up to the 5spice well, too- making a flour dredge with some of the brown stuff for a hunk of halibut, served over a colorful peppers & scallion salad would not be remis.

          I add some to the meats I braise for making soft tacos- I usually am braising pork, but tilapia with some mole and a dash of 5 spice could be pretty good.

          1. Wonder if you could make orange jello with a five spice kick?

            1. I really like to saute ripe plantains in a mixture of butter and oil till nearly done, then I sprinkle with five spice powder right near the end. I know it's terribly non-authentic but it goes together well.

              1. On tofu! Saute in olive oil then sprinkle w/ 5 spice. Add your favorite chinese veges and a little vegetarian oyster mushroom sauce.

                1. I made a roasted autumn vegetable dish with olive oil, five spice and salt. Just toss together some parsnips, squash, carrot, turnip, parsley root, and yams - or whatever combination you like!

                  1. Search for "tea egg" or "master sauce". With dark soy sauce & five-spice braising marinade, you can make really tasty hard-boiled eggs. (Works well with beef or chicken wings too.) The eggs will turn dark brown and the flavor will soak into the eggwhite. Eat them hot or cold as a side dish, sliced lengthwise into quarters.

                    I've also made a glaze for broiled salmon using a reduction of orange marmalade, soy sauce, balsamic, and a touch of five-spice powder and sesame oil. I like this glaze it on pan-seared scallops too, but others may find it too earthy for such a delicate seafood.

                    1 Reply
                    1. re: vicki_vale

                      i love tea eggs. try cracking the eggs once they are hard-boiled but still in the sauce. the tea will colour through the cracks and it makes a pretty pattern when the shell is peeled off.