I made this recipe from leftovers once and loved it! You can make it with any meat protein really if you prefer, I like ground chicken version or tofu versions pictured here. I love the fragrance of Chinese 5 spice flavors, they are so unique. I remember my first ever trip to Hong Kong years ago I did what I always try and do and that’s go to the local markets and grocery stores to see what’s on the shelves – I found an everyday 5 spice mixture from a grocery store that felt like it was 4 levels deep underneath one of the gigantic malls on Nathan Road on the Kowloon side of Hong Kong. It was the best 5 spice I ever tasted, and I’ve never been able to find anything like it since. I wish I’d taken a picture of the jar, I have no idea what its called, but it was so delicious.
This recipe can make a great appetizer or nibble, I sometimes make a plate of it for dinner too!
- 1 pack Tofu diced (or 1 lb ground chicken if you prefer that version)
- 1 onion diced
- 1 large carrot diced small
- 1 red bell pepper diced small
- 2 cloves garlic
- 1-2 tsp 5 spice (to taste)
- 1 tbsp olive oil
- salt and pepper
- soy sauce
- 1 inch fresh ginger diced small
- fresh cilantro or micro cilantro to garnish
- Endive leaves
in a wok sauté up the onions, carrot, garlic and ginger in the olive oil, add the tofu, bell pepper, 5 spice to taste, sat and pepper and wok fry until warmed through and cooked. While the wok is still jot shake in some soy sauce and mix throughout. Arrange your endive leaves a circle on a round plate and spoon in the mixture to fill the middle of the plate. garnish with cilantro or micro cilantro!
Here’s a picture of some ground chicken ones I made too, I substituted the carrots and peppers with mushrooms for a more earthy flavor but you can leave them in too.
