Chinese five-spice pork one pot
( SERVES 4 )
Check the supermarket or butcher to see what's on special. Chinese greens are always well proced and easy to cook.
- Tip all the ingredients, except the spring onion greens, into a large wok or saucepan, put the lid on and bring to a simmer.
- Simmer very gently for about 8 minutes, until the pork has changed colour and the pak choi is cooked, but still a bit crunchy.
- Stir in the diluted corn flour to lightly thicken, then cook for 1 minute.
Serve with steamed white rice. This makes great leftovers for next-day lunch.