Five Spice Powder

This traditional Chinese seasoning blend has a unique flavor –

use sparingly though, as a little does go a long way.

Makes about 3 tablespoons

1star anise pod

2teaspoons Szechuan peppercorns (may use black peppercorns)

½ teaspoon fennel seed

½ teaspoon whole cloves

1one-inch piece cinnamon stick

Combine all ingredients in the bowl of the Cuisinart® Spice & Nut Grinder. Pulse spices 2 to 3 times and then process until completely ground, about 40 to 50 seconds.

Use immediately or contain in a sealed glass jar. Store in a dry, cool place.

Five Spice Stir Fry with Tofu, Broccoli and Eggplant

Makes 4 servings

3 tablespoons vegetable oil, divided

1pound extra-firm tofu, drained well, dried and cut into ½-inch dice

8ounces eggplant, peeled and cut into ¾-inch dice

1small head broccoli, cut into small florets

2garlic cloves, finely chopped

1two-inch piece ginger, peeled and finely chopped

½ teaspoon five spice powder (preceding recipe)

3cups fresh spinach leaves, stems removed and roughly chopped

Sauce:

¾cup chicken broth, reduced sodium

1 tablespoon oyster sauce

2 teaspoons tamari or soy sauce

1 teaspoon cornstarch

¼ cup thinly sliced basil

Place a large nonstick skillet or wok over medium high heat with 2 tablespoons of oil. When oil is hot and almost smoking, pan-fry tofu in batches. When tofu is golden on all sides remove and reserve.

Add remaining oil to pan and pat eggplant dry with paper towel. Once the oil is hot, stir in the eggplant. Sauté until eggplant begins to color, add the broccoli and continue to sauté until broccoli begins to brown and becomes slightly tender, about 10 to 15 minutes total after eggplant hits the pan. Add the garlic, ginger and five spice powder to the pan. Stir over heat for about 2 minutes. Once ingredients become fragrant, add the spinach. Turn heat to low and cover pan.

Stir sauce ingredients together in a liquid measuring cup. Pour sauce into pan and increase heat so that sauce begins to simmer. Simmer ingredients for about 1 minute over low heat.

Serve in shallow bowls with jasmine rice.

Nutritional information per serving:

Calories 240 (47% from fat) • carb. 19g • pro. 15g • fat 13g sat. fat 2g • chol. 0mg • sod. 610mg • calc. 144mg • fiber 7g