• Prep-time: / Ready In:
  • Makes 4 cups stir-fry + 2 cups quinoa
  • Print/save recipe

Chinese five-spice powder brings deep flavor to this vibrant veggie medley. We opted for hot cooked quinoa in this stir-fry to mix things up, but you can use any grain of your choosing, including rice, barley, farro, or a multigrain blend. Stir-fry pro-tip: Stir the entire time you’re cooking so food cooks evenly and doesn’t burn.

By Nancy Macklin, RDN,


  • 4 teaspoons reduced-sodium soy sauce
  • 2 teaspoons pure cane sugar
  • 2 teaspoons arrowroot powder
  • 1 tsp. lime juice
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon Chinese five-spice powder
  • 2½ cups small cauliflower florets
  • ½ cup sliced shallots
  • 2 garlic cloves, minced
  • 1 baby bok choy, quartered
  • 1 cup fresh sugar snap peas
  • 1 yellow bell pepper, cut into thin strips
  • 2 cups hot cooked quinoa
  • 1 teaspoon chopped fresh chives


  • For sauce, in a small bowl combine the first six ingredients (through Chinese five-spice powder) and ¾ cup water. Mix well.
  • In a large wok or extra-large skillet cook and stir cauliflower, shallots, and garlic over high 5 minutes, adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add bok choy, snap peas, and bell pepper; cook and stir 3 to 4 minutes or until vegetables are just starting to get tender.
  • Stir sauce and add to wok. Mix well; cook and stir 1 to 2 minutes or until sauce is thickened. Serve over quinoa and sprinkle with chives.

Comments (18)

(5 from 7 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *


China cinnamon, star anise, anise seed, ginger and clove = recipe ingredients but I do not know what quantiy.


It would be beneficial to have a recipe to create our own 5-spice powder.

Lisa, Forks Over Knives Support

Hi Julie, Thanks for your query, we appreciate it and have noted your interest in us producing our own recipe. In the meantime, Chinese Five-Spice is available at Asian markets as well as online. And there are various recipes online which you could try.


Looks absolutely devine,,, I’d like to make it but I can’t find the Chinese 5- spice powder. What are the ingredients; perhaps I can make it myself.

Lisa, Forks Over Knives Support

Hi Bobbie, Chinese five-spice powder is a mix of five spices: star anise, fennel seeds, Szechuan peppercorns (or black peppercorns), whole cloves, and cinnamon, ground into a powder using a coffee or spice grinder. While we don't have a recipe (though we have noted the interest in one!), you can find it at Asian markets and online (via Amazon and spice-purveyor websites). If you decide to try it, let us know how it goes!

Barbara Wehrspann

I'd like to make this recipe for book chow. What is the recipe for Chinese 5 spice powder?

Lisa, Forks Over Knives Support

Hi Barbara, You can find Chinese five-spice powder in most supermarkets or online.


This recipe made a delicious healthy dinner. Thank you!


Allergic to bell peppers any suggestions for a substitute?


What can I substitute for bell peppers I’m very allergic?!


I think many things would work, eg, broccoli florets, sliced zucchini or butternut or acorn squash might be good


Did you really give it 3 stars because youre allergic to peppers? Lol wow. Also its a stir fry like pick a substitute veggie yourself its not that complicated


Will make again. Added garlic powder and extra soy sauce.


How many servings does this make? Would like to see recommended servings listed.


I think two cups is considered one serving


I make this so often since finding it. It's delicious and so easy!


Nice comment. This recipe sounds scrumptious, I'm planning to make it for dinner tonight! The only changes I'm thinking of making is substituting the soy sauce for coconut aminos (don't use any soy products anymore), coconut sugar for the regular sugar, and I don't have sugar snap peas, so maybe asparagus pieces or carrots. Can't wait! Thank you for the healthy (not just "stating it") recipe!


Bland. Will not repeat.

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
See More from this Author

Free Download

Free 5-day meal plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.

Placeholder image

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

By providing your email address, you consent to receive newsletter emails from Forks Over Knives. We value your privacy and will keep your email address safe. You may unsubscribe from our emails at any time.