USimplySeason Chinese Five Spice Powder, 4 Oz Bottle - Healthy Salt-Free Vegan Seasoning Fragrant and potent - just a little of these five spices will go a long way! Ideal for stir-fry dishes, rice and other side dishes. Hand-blended in the USA with spicy Szechuan (see-chu-wahn) Peppercorns, earthy Star Anise, resinous Cloves, bright Fennel and a twist of sweet cinnamon. An excellent gift for that hard-to-shop-for food lover. Premium Chinese Five Spice is a must for global cuisine enthusiasts. 3 tablespoons reduced-sodium soy sauce 3 tablespoons toasted sesame oil 3 tablespoons rice wine, or dry sherry 1 1/2 tablespoons honey 2 cloves garlic, chopped 1 tablespoon chopped fresh ginger 1 tablespoon sesame seeds 1 teaspoon Chinese Five Spice 1/2 teaspoon crushed red pepper 1 1/4 pounds raw shrimp, peeled and deveined 1 cup fresh corn kernels 2 cups sugar snap peas, trimmed 1 red bell pepper, cut into 1-inch pieces Combine soy sauce, sesame oil, rice wine(or sherry), honey, garlic, ginger, sesame seeds, five-spiced powder and crushed red pepper (if using) in a large bowl. Add shrimp and mix well. Marinate in the refrigerator for 1 hour. Preheat oven to 400 F (or see Grill Variation, below). To prepare prackets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart. Combine corn with snap peas and bell pepper in a medium bowl. Using a slotted spoon, transfer one-fourth of the shrimp to one side of each open heart fairly close to the crease and leaving at least a 1-inch border around the edges for folding. (Reserve the marinade). Place one-fourth of the vegetable mixture (about 1 cup) on top of each portion of shrimp. Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the shrimp are just cooked through and the vegetables are tender, about 15 minutes. (Carefully open one package to check for doneness-be cautious of the steam. ) Meanwhile, place the reserved marinade in a small saucepan. Bring to a boil over medium-high and boil until reduced slightly, 3 to 5 minutes. Let the packets rest unopened for 5 minutes. Serve the shrimp and vegetables drizzled with the reduced marinade. Grill Variation: Cooking in packets is great for the grill, but it&#039;s not safe to put parchment paper over an open flame, so use foil. To prepare packets for grilling, start with eight 20- to 24-inch-long pieces of foil. Layer two sheets for each of four packets (the double layers will help protect the contents from burning). Arrange the ingredients on one half of each double layer. Fold the foil over the ingredients and tightly seal the packets by crimping and folding the edges together. Grill over medium heat for 10 to 12 minutes, rotating the packets to another spot on the grill about halfway through to ensure even cooking. 2-5 ounce Hanger Steaks 1 teaspoon Chinese five-spice powder 2 cloves garlic 2 ounces Mung Bean Sprouts 2 scallions 1-inch piece ginger 1 carrot 1 lime 3/4 cup brown rice 3 ounces snow pea tips 2 tablespoons soy sauce 2 teaspoons sesame oil <span class="a-text-bold">Preprare the ingredients. </span>Wash and dry the fresh produce. Remove the hanger steaks from the refrigerator to bring to room temperature. Peel and mince the garlic and ginger. Thinly slice the scallions on an angle, separating the white bottoms and green tops. Peel and small dice the carrot. Using a peeler, remove the green rind of the lime, avoiding white pith; mince the peel to get 2 teaspoons of lime zest. Cut the lime into quarters. <span class="a-text-bold">Cook the brown rice. </span>In a small pot, combine the brown rice, a big pinch of salt and 1/4 cup of water. Bring to a boil on high, then cover and reduce the heat to low. Simmer 28 to 30 minutes, or until all fo the water is absorbed and the rice is tender. Remove from heat and fluff the finished rice with a fork. <span class="a-text-bold">Cook the steak. </span>While the rice cooks, season both sides of the hanger steaks with salt, pepper and five-spice powder. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned hanger steaks and cook 5 aluminum foil to help the steak cook through faster.) Transfer the steak to a plate and let rest for at least 5 minutes, covering loosely with foil to keep warm. Wipe out the pan. <span class="a-text-bold">Cook the vegetables. </span>In the same pan used to cook the steak, heat 2 teaspoons of olive oil on medium until hot. Add the ginger, garlic, white parts of the scallions and diced carrot. Season with salt and pepper and cook, stirring frequently, 2 to 3 minutes, or until softened. Add the snow pea tips and bean sprouts and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slighlty wilted. <span class="a-text-bold">Add the rice &amp; seasonings. </span>Add the cooked rice, lime zest, soy sauce, and sesame oil to the vegetables and increase the heat to medium-high. Cook,stirring occasionally, 2 to 3 minutes, or until completely combined and heated through. Remove from heat and stir in juice of 2 lime wedges. <span class="a-text-bold">Slice the steak &amp; plate your dish. </span>Find the lines of the muscle in the steak, or the grain. Slice the steak crosswise, against the grain. Add any juices from the sliced steak to the stir-fried; stir to combine. Divide the rice and vegetables between 2 plates and top with the sliced steak. Garnish with the green parrts of the scallions and the remaining lime wedges. Enjoy!