Five Spice Stroganoff

When it comes to dinner time, you want something quick and simple to make, right? Especially after coming home from work. But that doesn't mean you need to be making the same dishes over and over. I try to vary my meals as much as possible, partly to keep the food brain whirring for ze blog, as well as to keep my tastebuds on their toes.


Sometimes though, when you start to get an inkling of a tasty dish, you should just run with it and keep trying different iterations! Like with (what eventually turned into) this Five Spice Stroganoff dish.

It started when I was rooting around in my cupboard and realised I hadn't used Chinese Five Spice in a while. Weird, cos it's one of my favourite spices. Somehow though it got shoved to the back and forgotten.

The first iteration was literally just the five spice on its own (with a bit o soy sauce). Nice, but a bit dry.

Next up, a couple of spoons of Greek yogurt. Tasty, but it can split when you cook it (well, if you're in a hurry and don't do it properly like me, that is!), and look a bit weird.

Third attempt, some cream cheese and coriander. Nicest version so far, but for some reason, the coriander felt a step too far. (Maybe because the coriander I used was not as fresh as I thought...)

Then finally, a simple dollop of creme fraiche, Stroganoff-style. Ok, so I think Stroganoff normally uses sour cream but same diff. Add in shallots and mushrooms and you've got yourself a nice Five Spice Stroganoff.

And no, I did not try out these dishes in succession, all in one night!

Five Spice Stroganoff

Print-friendly recipe

Serves 4:

400g boneless pork loin steak, chopped into bite-sized chunks
3 tbsp soy sauce
1.5 tbsp Chinese five spice
2 tbsp groundnut oil
150g celery, chopped
150g mushrooms, sliced
100g shallots, finely chopped
100g crème fraiche

300g white rice
500ml water

1. Rinse the rice and put in a nonstick saucepan with the water. Bring to the boil, then turn down to the lowest heat. Cover with a lid and leave to simmer for 20 minutes. Allow to stand for 5 minutes.
2. In a large bowl, mix together the soy sauce, five spice and 1 tbsp of the oil. Add the pork, mix well and leave to marinade for at least 15 minutes.
3. Add the remaining oil to a large hot pan. Saute the pork chunks for about 5 minutes to brown. Add the celery, shallots and mushrooms, mixing everything together well.
4. Spoon in the crème fraiche and gently stir in. Turn down to the lowest heat, covering with a lid if you have one, for about 5 minutes. Serve atop your freshly steamed rice.

Other porky recipes you might enjoy.