Highly aromatic Chinese five-spice powder enhances stir-fried vegetables, chicken, and especially fatty meats like pork and duck. Five-spice powder isn’t hot but is quite concentrated, so use it in small quantities. (Heat-treated Szechuan pepper may now be legally imported to the United States.)| from: Field Guide to Herbs & Spices , by Aliza Green
- 1Combine ground star anise, ground fennel seeds, crushed cassia, crushed Szechuan peppercorns, and ground cloves.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.