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USimplySeason Asian Seasoning (Chinese Five Spice, 4.8 oz)
USimplySeason Asian Seasoning (Chinese Five Spice, 4.8 oz)
FLAVOR amp; AROMA: Smoky, savory, sweet and capable of incredible depth of flavor, USimplySeason 4.8 Ounce Chinese Five Spice is hand-blended from spicy Szechuan (see-chu-wahn) Peppercorns, earthy Star Anise, resinous Cloves, bright Fennel and a twist of sweet cinnamon. A must-have for any serious foodie's seasoning collection.
USAGE IDEAS: Try our Chinese Five Spice seasoning powder in traditional Asian cuisine applications, such as soups and long-roasted meats, or shake things up by trying it in complex and alluring baked goods.
If the "same old" barbeque is getting a little yawn-worthy at cookouts, just a sprinkle of this delicious spice blend in rubs and marinades is all it takes to give your food a delicious kick. No matter where you add a pinch, you'll enjoy sensational flavor, courtesy of five spices that have been treasured in the East throughout recorded culinary history.
DIET FRIENDLY: 100% all-natural vegan, salt-free spice seasoning blend, made with non-GMO ingredients that are free from preservatives and soy.
MADE IN USA: To ensure the highest quality and food safety, our Chinese five spice seasoning is manufactured and packaged at Amboseli Foods certified Layton, Utah facility.
From the brand
How we got our start?
Growing up in Kenya, I savored the moments I spent with my mother in the kitchen, watching her take advantage of our local spices and fresh ingredients to create sensational dishes. After I moved to the United States, using the lessons I learned from my mother as a guide, USimplySeason was born.
What makes our product unique?
We have uniquely crafted spices and seasonings in our global lineup, all expressly designed to differentiate themselves beyond the standard pantry staples.
Why we love what we do?
Good food is our passion, and we see our fresh, artisan blends as a world tour of flavor for everyone to enjoy!
Few ingredients evoke the essence of Chinese flavors like USimplySeasonâs Chinese Five Spice - just a dash will give any of your dishes a delicious and distinctively Chinese taste. Chinese Five Spiceâs combination of warm, sweet, and spicy notes create an extraordinarily fragrant and flavorful spice blend that will please all your senses.
In traditional Chinese Cuisine the deep flavors of Five Spice are typically used as a rub or a marinade for meats that are rich and fatty, like pork, duck, and beef - these are then usually braised, grilled, or stir-fried to lock in Five Spiceâs robust flavors. Check out our recipes for Five Spice Grilled Flank Steak and Chinese Five Spice Pork Rib for examples that are sure to make your mouth water! Five Spice is also a fabulously unique addition to baked goods, where its warm and sweet notes will yield to a subtle and unforgettable spicy aftertaste!
Fragrant and potent - just a little of these five spices will go a long way!
Ideal for stir-fry dishes, rice and other side dishes.
Hand-blended in the USA with spicy Szechuan (see-chu-wahn) Peppercorns, earthy Star Anise, resinous Cloves, bright Fennel and a twist of sweet cinnamon.
An excellent gift for that hard-to-shop-for food lover.
Premium Chinese Five Spice is a must for global cuisine enthusiasts.
Chinese Five-Spiced Shrimp amp; Vegetable Packets
3 tablespoons reduced-sodium soy sauce
3 tablespoons toasted sesame oil
3 tablespoons rice wine, or dry sherry
1 1/2 tablespoons honey
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 tablespoon sesame seeds
1 teaspoon Chinese Five Spice
1/2 teaspoon crushed red pepper
1 1/4 pounds raw shrimp, peeled and deveined
1 cup fresh corn kernels
2 cups sugar snapÂ peas, trimmed
1 red bell pepper, cut into 1-inch pieces
Combine soy sauce, sesame oil, rice wine(or sherry), honey, garlic, ginger, sesame seeds, five-spiced powder and crushed red pepper (if using) in a large bowl. Add shrimp and mix well. Marinate in the refrigerator for 1 hour.
Preheat oven to 400 Â°F (or see Grill Variation, below).
To prepare prackets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
Combine corn with snap peas and bell pepper in a medium bowl.
Using a slotted spoon, transfer one-fourth of the shrimp to one side of each open heart fairly close to the crease and leaving at least a 1-inch border around the edges for folding. (Reserve the marinade). Place one-fourth of the vegetable mixture (about 1 cup) on top of each portion of shrimp.
Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the shrimp are just cooked through and the vegetables are tender, about 15 minutes. (Carefully open one package to check for doneness-be cautious of the steam. )
Meanwhile, place the reserved marinade in a small saucepan. Bring to a boil over medium-high and boil until reduced slightly, 3 to 5 minutes.
Let the packets rest unopened for 5 minutes. Serve the shrimp and vegetables drizzled with the reduced marinade.
Grill Variation: Cooking in packets is great for the grill, but it's not safe to put parchment paper over an open flame, so use foil. To prepare packets for grilling, start with eight 20- to 24-inch-long pieces of foil. Layer two sheets for each of four packets (the double layers will help protect the contents from burning). Arrange the ingredients on one half of each double layer. Fold the foil over the ingredients and tightly seal the packets by crimping and folding the edges together. Grill over medium heat for 10 to 12 minutes, rotating the packets to another spot on the grill about halfway through to ensure even cooking.
Chinese Five-Spice Hanger Steak
Serves: 2"br""br" Ingredients:
"li"2-5 ounce Hanger Steaks "li"1 teaspoon Chinese five-spice powder "li"2 cloves garlic "li"2 ounces Mung Bean Sprouts "li"2 scallions "li"1-inch piece ginger "li"1 carrot "li"1 lime "li"3/4 cup brown rice "li"3 ounces snow pea tips "li"2 tablespoons soy sauce "li"2 teaspoons sesame oil
"li"Preprare the ingredients. Wash and dry the fresh produce. Remove the hanger steaks from the refrigerator to bring to room temperature. Peel and mince the garlic and ginger. Thinly slice the scallions on an angle, separating the white bottoms and green tops. Peel and small dice the carrot. Using a peeler, remove the green rind of the lime, avoiding white pith; mince the peel to get 2 teaspoons of lime zest. Cut the lime into quarters. "li"Cook the brown rice. In a small pot, combine the brown rice, a big pinch of salt and 1/4 cup of water. Bring to a boil on high, then cover and reduce the heat to low. Simmer 28 to 30 minutes, or until all fo the water is absorbed and the rice is tender. Remove from heat and fluff the finished rice with a fork. "li"Cook the steak. While the rice cooks, season both sides of the hanger steaks with salt, pepper and five-spice powder. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned hanger steaks and cook 5 aluminum foil to help the steak cook through faster.) Transfer the steak to a plate and let rest for at least 5 minutes, covering loosely with foil to keep warm. Wipe out the pan. "li"Cook the vegetables. In the same pan used to cook the steak, heat 2 teaspoons of olive oil on medium until hot. Add the ginger, garlic, white parts of the scallions and diced carrot. Season with salt and pepper and cook, stirring frequently, 2 to 3 minutes, or until softened. Add the snow pea tips and bean sprouts and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slighlty wilted. "li"Add the rice amp; seasonings. Add the cooked rice, lime zest, soy sauce, and sesame oil to the vegetables and increase the heat to medium-high. Cook,stirring occasionally, 2 to 3 minutes, or until completely combined and heated through. Remove from heat and stir in juice of 2 lime wedges. "li"Slice the steak amp; plate your dish. Find the lines of the muscle in the steak, or the grain. Slice the steak crosswise, against the grain. Add any juices from the sliced steak to the stir-fried; stir to combine. Divide the rice and vegetables between 2 plates and top with the sliced steak. Garnish with the green parrts of the scallions and the remaining lime wedges. Enjoy!
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