Five Spice Chicken Noodle Soup

2 1/2 cups water
1 1/4 cups reduced sodium chicken broth
2 green onions, thinly bias sliced
2 teaspoons reduced sodium soy sauce
2 cloves garlic, minced
1/4 teaspoon five spice powder
1/8 teaspoon ground ginger
2 cups chopped bok choy
1 medium red sweet pepper, thinly sliced into strips
2 ounces dried Ramen noodles, broken into 2 inch lengths or 2 ounces dried fine noodles
1 1/2 cups chopped cooked chicken

In a large saucepan combine water, chicken broth, green onions, soy sauce, garlic, five spice powder, and ginger. Bring to boiling. Stir in bok choy, sweet pepper strips, and noodles. Return to boiling; reduce heat. Boil gently, uncovered, for 3 to 5 minutes or until noodles are just tender. Stir in the cooked chicken. Heat through. Makes four 1 1/2 cup servings.

Nutritional facts per serving

calories: 181, total fat: 4g, saturated fat: 1g, cholesterol: 51mg, sodium: 556mg, carbohydrate: 14g, fiber: 1g, protein: 20g, vitamin C: 83%, calcium: 4%, iron: 8%, starch: .5 diabetic exchange, vegetables: 1 diabetic exchange, lean meat: 2 diabetic exchange

Five Spice Fish

Serves 4

4 white fish fillets, such as cod, haddock, or whiting, about 6 ounces each
1 teaspoon Chinese 5 spice powder
4 teaspoons cornstarch
1 tablespoon sunflower oil
3 scallions, shredded
1 teaspoon grated fresh ginger root
1 1/4 cups button mushrooms, sliced
2/3 cup baby corn, sliced
2 tablespoons soy sauce
3 tablespoons dry sherry
1 teaspoon sugar
salt and ground black pepper

Toss the fish in the five spice powder and cornstarch to coat. Heat the oil in a frying pan or wok and stir fry the scallions, ginger, mushrooms and corn for 1 minute. Add the spiced fish and cook for 2 minutes., turning once. Mix together the soy sauce, sherry and sugar, then pour over the fish. Simmer for 2 minutes. Season to taste. Serve with noodles and stir fried vegetables.

Chinese Five Spice Powder

2 tablespoons whole black peppercorns
36 whole cloves
1 stick cinnamon (12 inches)
2 tablespoons fennel seed
12 whole star anise

Put spices together into a blender and pulverize into a powder. Store in a cool place in an air tight container.

Source: Colorado Cache Cookbook

Five Spice Chicken Wings

Marinade:

1/3 cup vegetable oil
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon red wine vinegar
1/3 cup soy sauce
1 tablespoon Dijon mustard
dash Tabasco sauce or to taste
2 tablespoons honey or molasses
pinch ground black pepper
1 teaspoon Chinese five spice powder

Combine marinade ingredients in large plastic bowl with a tight fitting lid.
16 chicken wings, tips cut off
1/2 cup sesame seeds

Cut wings in half at joint if desired. Place in marinade. Put lid on tightly. Shake to coat well. Let marinate in fridge at least 2 hours, preferably overnight. Preheat oven to 350F/180C. Remove wings from marinade, reserving marinade for basting. Place sesame seeds in shallow dish. Add wings; roll to coat well. Line baking sheet with foil. Place wings on foil. Bake 45 minutes, basting occasionally with reserved marinade. Brown under broiler 2 to 3 minutes or until crisp. Serves 4 as appetizer.

Source: Best Recipes Under the Sun by Marion Kane, 1987 (Toronto Sun Newspaper)

Five spice Rib Stickers

Serves 4

To make these a real success, choose the meatiest spareribs you can find; remember to keep a supply of paper napkins within easy reach.

2 1/4 pounds Chinese style pork spareribs
2 teaspoons Chinese five spice powder
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
1/2 teaspoon chili sauce
4 tablespoons dark soy sauce
3 tablespoons dark brown sugar
1 tablespoon sunflower oil
4 scallions

1. If the spareribs are still attached to each other, cut between them to separate them (or you could ask your butcher to do this when you buy them). Place the spareribs in a large bowl.

2. Mix together all the remaining ingredients except the scallions; pour this mixture over the ribs. Toss well to coat evenly. Cover the bowl and let marinate in the refrigerator overnight.

3. Cook the ribs on a medium hot grill, turning frequently, for 30 to 40 minutes. Brush occasionally with the remaining marinade. 4. While the ribs are cooking, finely slice the scallions. Sprinkle them over the ribs and serve immediately.

Five Spice Shrimp And Noodles With Plum Sauce

Makes 4 servings

The complex flavor of Chinese five spice powder and the sweet sour taste of plum sauce combine beautifully in this memorable dish. You'll find these Asian ingredients in Asian markets and in most supermarkets.

1/2 cup Chinese plum sauce
1/4 cup water, or as needed
8 ounces thin Chinese wheat flour noodles
1 tablespoon canola oil
4 ribs bok choy, cut diagonally into � inch thick slices and greens shredded
1/2 cup minced red bell pepper
2 scallions, chopped
2 cloves garlic, minced
8 ounces medium shrimp (about 20), shelled and deveined
1 teaspoon Chinese five spice powder
toasted pine nuts for garnish

Bring a saucepan of water to a boil over high heat. Stir together the plum sauce and water in a small bowl. (Add water, as needed, to bring the sauce to a maple syrup consistency.) Set aside. When the water comes to a boil, add the noodles. When the water returns to a boil, stir once to separate the noodles. Reduce the heat to medium high and cook until tender, about 3 minutes; drain well. Return the noodles to the pan and toss with about half of the sauce. Cover to keep warm. Heat the oil in a large nonstick skillet over medium high heat. Add the bok choy (with greens), bell pepper, scallions, and garlic; cook, stirring occasionally, until the vegetables are crisp tender, about 3 minutes. Add the shrimp and five spice powder; cook, stirring constantly, for about 2 to 3 minutes, or until the shrimp are cooked through. To serve, arrange the noodles in bowls and top with the shrimp vegetable mixture. Drizzle with the remaining sauce.

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick to prepare recipes with a gourmet flair. Her 15 Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in P�rigueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998.

Fragrant Five Spice Salmon with Savoy Cabbage

Makes 4 servings

1/4 cup extra virgin olive oil
1 tablespoon minced fresh ginger
1 large garlic clove, finely chopped
2 teaspoons five spice powder
four 6 ounce skinless salmon fillets 1 tablespoon unsalted butter
1/4 pound sliced bacon (4 slices), cut into 1 inch pieces
1/2 cup chicken stock or canned low sodium broth
one 1 1/2 pound head of Savoy cabbage, cored and finely shredded
Salt and freshly ground white pepper

1. In a shallow dish, mix 3 tablespoons of the oil with the ginger, garlic and five spice powder. Add the salmon and coat with the marinade. Cover and refrigerate for at least 1 hour or for up to 4 hours.

2. Meanwhile, melt the butter in a large saucepan. Add the bacon and cook over moderately low heat until the bacon is lightly browned, about 4 minutes. Pour off all but 2 tablespoons of the fat from the pan. Add the stock and bring to a boil, then stir in the cabbage. Cover and cook over low heat, stirring a few times, until the cabbage is crisp tender, about 5 minutes. Season with salt and white pepper, cover and keep warm.

3. In a large skillet, heat the remaining 1 tablespoon of olive oil. Season the salmon fillets with salt and pepper. When the oil is almost smoking, add the fish, skinned side up, and cook over moderately high heat until browned, about 4 minutes. Reduce the heat to moderate and turn the fillets. Cook until browned on the other side and barely opaque in the center, about 3 minutes. Spoon the cabbage onto 4 plates, top with the salmon and serve immediately. Serve with whipped sweet potatoes and saut�ed apples.

Food and Wine Feb. 2001

Five Spice Appetizer Meatballs

Turn these miniature meatballs into a main dish by spooning several meatballs and sauce over hot cooked rice or noodles.

1 slightly beaten egg white
3/4 cup soft bread crumbs
1/4 teaspoon five spice powder
1 pound lean ground beef
1 1/2 cups Florida Orange Juice
3 tablespoons honey
4 teaspoons cornstarch
4 teaspoons soy sauce
1/4 teaspoon ground ginger
1 medium red and/or green sweet pepper, cut into 1" pieces

In a large bowl combine egg white, bread crumbs, five spice powder, and 1/2 teaspoon salt. Add beef; mix well. Shape into 48 1" meatballs. Place in a 15"x10"x1" baking pan. Bake in a 350� oven for 15 to 20 minutes or until no pink remains in center of meatballs. Drain.

Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce, and ginger. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add sweet pepper and meatballs in saucepan; cook and stir until heated through. Keep warm in a fondue pot or chafing dish. Serve with toothpicks. Yields: Approximately 48 appetizer size meatballs.

NUTRITION FACTS PER MEATBALL: 27 cal., 2g pro., 3 g. carbo, 1g. total fat (0 g sat. fat), 6 mg cholesterol, 0 g dietary fiber, 59 mg sodium.