Chinese five-spice pork one pot
( SERVES 4 )

NZ Woman's Weekly 17/5/2012

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Ready in 20 minutes, serves 4. The pork shoulder steaks did cost a little more at $8. However, you can make this same meal with chicken or beef.

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500 g	Pork shoulders, trimmed, or rump steaks, cut into long thin strips
300 ml	Chicken stock
3 tbsp	Soy sauce
2 tsp	Chinese five spice
1 piece	Fresh ginger, large, peeled and cut into matchsticks
1	Red chilli, deseeded and finely chopped or 1 tsp chilli flakes
3	Baby pak choy, sliced
1 bunch	Spring onion, sliced
2 tsp	Cornflour, diluted with 1 tbsp cold water

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.

Cook's tip: Serve with steamed white rice. This makes great leftovers for next-day lunch.

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