Chinese Pork Pot

This Chinese style soup is jam packed with flavour and great fun to make and eat.  I found the recipe in a magazine whilst waiting for a flight back in 2006, unfortunately I wasn't going anywhere nearly exotic as the Orient. 

Ingredients

400g pork tenderloin, cut into long thin strips

600ml chicken stock

1 tbsp soy sauce

2 tsp Chinese five-spice powder

Large knob of ginger, peeled and cut into matchsticks

200g pack bok choi

1 red chilli, deseeded and finely chopped

1 bunch spring onions, whites and greens sliced. 

Method

Tip all the ingredients, except the spring onion greens, into a large saucepan, put the lid on and bring to a gentle simmer. Cook, without boiling, for about 8 mins, until the pork has changed colour and the greens are cooked, but still a bit crunchy. Ladle into bowls, scatter with the spring onion and serve with noodles on the side.

Recipe from Good Food magazine, December 2006