- 4 carrot, peeled and sliced on the diagonal
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 600g pork fillet, cut into bite-sized pieces
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 1 large red pepper, seeded and chopped into large chunks
- 1 tbsp Chinese five-spice powder
- 2 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 chicken or vegetable stock cube, crumbled
- 1 bunch spring onion, white part left whole, green tops finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- boiled rice or noodles to serve
Up to a day ahead, and when you have 15 minutes to spare, prepare the ingredients and toss them all, except for the sliced spring onion tops, together in a large pan. Cover the pan with its lid and refrigerate until you’re ready to eat.
Pour 600ml/1 pint of boiling water over the pork and vegetables and give everything a good stir. Cover the pan and bring to the boil. Stir and cover again and simmer gently for 10 minutes until the vegetables are tender and the pork is cooked. (The dish can now be chilled and then frozen for up to 1 month). Just before serving, stir in the spring onion tops. Ladle into bowls with rice or noodles.