Chinese five-spice pork one pot
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  • 500 g trimmed pork shoulder or rump steaks, cut into long thin strips
  • 300 ml chicken stock
  • 3 tbsp soy sauce
  • 2 tsp Chinese five spice powder
  • Large knob of ginger, peeled and cut into matchsticks
  • 1 red chilli, deseeded and finely chopped or 1 tsp chilli flakes
  • 2-3 baby pak choi or other Chinese leaf greens, quartered
  • Bunch spring onions, whites and greens sliced
  • 2 tsp corn flour diluted with 1 tbsp cold water



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