Chinese Five Spice VegPork (魯素肉)

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This dish has a five spice and fennel soy taste that makes it a unique treat different from traditional Chinese dishes.  It’s salty on its own, and goes great on plain white rice.  This recipe is adapted from Wei-Chuan’s Rice cookbook, for our vegetarian diet.


  • 12 Morningstar Original Vegetarian Sausage Patties


  • 6 medium-sized shallots, minced
  • 1 T garlic, minced
  • 1 T ginger, minced
  • 1/8 t cinnamon powder
  • 1/8 t five spice powder
  • 1/8 t fennel powder
  • 1/8 t pepper


  • 1 c water
  • 3/4 c rice wine
  • 3 T soy sauce
  • 3 T sesame oil
  • 1½ T white sugar
  • 1½ T black vinegar
  • 1 t corn starch


Toast the veggie sausage patties in the oven for 15 minutes on 400°F.  Allow them to cool so they can be handled to cut.  Cut each patty in half and then slice in thin (approx ¼ inch) strips.

Combine the Sauce ingredients in a medium-sized bowl, mixing well to ensure the corn starch is fully dissolved.  Combine the Spices ingredients in a small bowl.

Heat 2 T of cooking oil in a non-stick saute pan on medium high heat.  Stir-fry the Spices for 1 minute.  Add the Sauce and sliced patties, stirring constantly, and bring to a boil.  Turn off the heat after the sauce has thickened.  Allow the dish to stand for 2 minutes for the flavors to infuse into the patties.



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