The strong licorice flavor of this distinctive star-shaped pod is featured prominently in braising liquids, particularly for pork, duck and chicken dishes (it has a natural affinity for fattier meats such as pork and duck). You'll also find star anise used in dipping sauces and marinades. And of course, it is an essential ingredient in five-spice powder. These Chinese and Asian recipes show the versatility of star anise.
Rhonda ParkinsonStar anise is paired with fresh ginger in the braising liquid in this Eastern Chinese dish.
This recipe comes from a reader, who says it was a favorite of his Cantonese father. The seasoning ingredients include star anise and rock sugar (granulated sugar can be substituted if needed). It includes a simple garnish made with Asian
sesame seed oil and chopped scallions.
Created by Chef Martin Yan. Reprinted with permission of TeamWorks MediaStar anise has a special affinity for rich pork. In this recipe, chef Martin Yan uses star anise in a stewing liquid that includes Tsingtao beer. (If Tsingtao beer isn’t available, you can substitute another type of beer, wine, or vegetable broth).
A reader gives this recipe five out of five stars and writes: "To explain the review title, this dish should rather be called - Red Cooked AWESOME!!!!!! Beef. I was totally unprepared for how tasty this dish would be. Very simple to cook and source ingredients. I must highly recommend this for your next cooking adventure. Thanks."
This indispensable Chinese seasoning wouldn’t be the same without star anise, which dominates the other spices with its strong licorice flavor.
A popular snack food sold by Chinese street vendors, with distinctive marbled lines and a robust flavor that comes from being braised in black tea and a mixture of Chinese seasonings and spices, including star anise.
This healthy recipe comes from
HeartSmart Chinese Cooking, by Vancouver-based Chinese Chef Stephen Wong. The recipe includes a nutritional breakdown.
This recipe comes from Korean Food Guide Naomi Imatome-Yun, who notes that, like Italian Osso Bucco, it relies upon stewed bone marrow for its rich flavor.
This fragrant spicy stew comes from Dennis Sim, who notes that it provides a good example of how to use Kroeung, Cambodia’s basic marinade paste.
This recipe is for the spice mix used to make Paav (a small bun) Bhaaji (vegetable), a popular Indian street food. This recipe from Indian Food Guide Petrina Verma Sarkar is reader-rated at five out of five stars.
Thai Food Guide Darlene Schmidt notes that this is a dry curry, with the sauce simmered down to a minimum. The sauce includes Thai food ingredients lemon grass, galangal and coconut milk.
