Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 3 medium green plantains and slice them into 1/2-inch thick medallions.

2. 2

   In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of freshly grated ginger, and 2 cloves of minced garlic.

3. 3

   Whisk together 1 tablespoon of cornstarch with 2 tablespoons of water in another small bowl to form a smooth slurry.

4. 4

   Heat 3 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

5. 5

   Carefully place the plantain medallions into the hot skillet in a single layer, sprinkle 1/2 teaspoon of Chinese five-spice powder evenly over them, and pan-sear for 3 to 4 minutes per side until each side is golden brown and slightly caramelized.

6. 6

   Pour the prepared soy sauce mixture from step two into the skillet with the plantains, bring the mixture to a gentle simmer, then slowly stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce has thickened and beautifully coats all the plantain medallions.

7. 7

   Garnish the finished pan-seared five-spice plantain medallions with 2 sliced green onions and serve immediately as a unique Chinese side or main dish.