Spice things up with this five-spice stir-fried pork

The exciting flavors of Chinese cuisine are captured in this five-spice stir-fried pork. Five-spice powder is a mixture of five ground spices usually consisting of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. It gives a pungent, aromatic flavor to this quick dish. You only need a little for this recipe, but I like to keep it on hand to sprinkle on cooked vegetables, over rice or in salad dressings to create an Asian touch.

Chinese recipes need a few extra minutes to assemble the ingredients, but take only a few minutes to cook. This stir-fry dinner is ready in less than 10 minutes.

Five-spice pork and rice stir-fry

Recipe by Linda Gassenheimer; serves 2.

1 package microwaveable brown rice (to make 1 1/2-cups cooked)

Salt and freshly ground black pepper

1/4 cup, fat-free, low-salt chicken broth

2 tablespoons rice vinegar

1 teaspoon Chinese five-spice powder

3 medium garlic cloves, crushed

1 tablespoon low-sodium soy sauce

1 tablespoon canola oil

3/4 pound pork tenderloin, cut into 1/2-inch cubes or stir-fry pork

1 cup sliced onion

1 red bell pepper, seeded and sliced (about 1 cup)

1 tablespoon flour

2 tablespoons slivered almonds

Cook brown rice in the microwave according to package instructions. Remove and measure 1 1/2 cups cooked rice. Save remaining rice for another meal. Add salt and pepper to taste and set aside.

Mix chicken broth, rice vinegar, Chinese five-spice powder, garlic and soy sauce together. Set aside. Heat oil in a wok or nonstick skillet over high heat. Add pork and onion and stir-fry 2 minutes. Add red bell pepper and continue to stir-fry 1 minute. Sprinkle flour over ingredients and toss. Add sauce to wok and toss 2 minutes. Remove to a bowl. Add rice to wok and toss 1 minute. Divide rice between 2 dinner plates and spoon pork and sauce over rice. Sprinkle almonds on top.