Six Fragrant Spices – Chinese “5” Spice – salt free

$2.50$8.75

no Msg, only flavour.  LIke Chinese Five Spice, now, with 6 spices!

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Description

This is our version of a Chinese Five Spice, which actually has six spices! Using only the best quality organic spices from around the world, we grind what we can and blend to perfection these 6 spices with zero anti-caking agents, zero preservatives, zero fillers, zero msg.

This Fragrant spice blend is also salt free! Add liberally to stir fries, sauces, soup broth for that added Chinese flavour punch that you want in your food.

50g comes in a cute kraft resealable pouch, suitable for gifting and keeping things fresh for a long time!

Make sure you store your spices sealed (air tight jars or bags.  BTW spice jars and tins from the store are not air tight.   Use a canning jar or keep in our resealable pouches) and out of heat and light. ie. not above your stove!

Recipe

Six Fragrant Spice Stir Fry

Yields1 Serving

Ingredients

 1 to 2 tbsp Iron Skillet Six Fragrant Spices
 4 cups sliced veg of choice (peppers, julienned carrots, bok choy, mushrooms, onions)
 2 (or more) cloves of garlic
 2 inch chunk of ginger, grated
 1 cup protein (tofu chunks, thinly sliced steak, shrimp)
 2 to 3 tbsp toasted sesame oil
 ¼ cup honey
 ¼ cup soy sauce or tamari or coconut aminos
 ½ cup water
 2 tbsp corn starch
 ½ cup bean sprouts or shredded cabbage or greens.

Method

*IMPORTANT* have all your items prepped and measured out and ready to add to the pan at a moments notice
1

In a bowl, stir together honey, soy sauce, water, corn starch and spices. set aside.

2

heat large fry pan or wok over medium-high heat.
-- add sesame oil to hot pan

3

Add Garlic and Ginger and meat to the hot pan and oil, saute about 60 seconds

4

Add your veggies one at a time, starting with what will take the longest to cook. Ex. onions first, then carrots, then peppers, then mushrooms, then bok choy etc. saute for 30 - 60 seconds between veggies. you want them to get to a bright colour but not go soft.

5

when last veggies are added and saute for a few seconds and then add honey and spice mixture. Bring to a boil stirring to coat all vegetables and meat with the sauce.

6

Serve over hot rice. top with fresh bean sprouts or shredded cabbage.

-- you may desire extra soy sauce when eating.

Ingredients

 1 to 2 tbsp Iron Skillet Six Fragrant Spices
 4 cups sliced veg of choice (peppers, julienned carrots, bok choy, mushrooms, onions)
 2 (or more) cloves of garlic
 2 inch chunk of ginger, grated
 1 cup protein (tofu chunks, thinly sliced steak, shrimp)
 2 to 3 tbsp toasted sesame oil
 ¼ cup honey
 ¼ cup soy sauce or tamari or coconut aminos
 ½ cup water
 2 tbsp corn starch
 ½ cup bean sprouts or shredded cabbage or greens.

Directions

*IMPORTANT* have all your items prepped and measured out and ready to add to the pan at a moments notice
1

In a bowl, stir together honey, soy sauce, water, corn starch and spices. set aside.

2

heat large fry pan or wok over medium-high heat.
-- add sesame oil to hot pan

3

Add Garlic and Ginger and meat to the hot pan and oil, saute about 60 seconds

4

Add your veggies one at a time, starting with what will take the longest to cook. Ex. onions first, then carrots, then peppers, then mushrooms, then bok choy etc. saute for 30 - 60 seconds between veggies. you want them to get to a bright colour but not go soft.

5

when last veggies are added and saute for a few seconds and then add honey and spice mixture. Bring to a boil stirring to coat all vegetables and meat with the sauce.

6

Serve over hot rice. top with fresh bean sprouts or shredded cabbage.

-- you may desire extra soy sauce when eating.

Six Fragrant Spice Stir Fry

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