• 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 baby leaf green quartered
  • 1 red chilli, deseeded and finely chopped or 1 tsp chilli flakes
  • bunch spring onions, whites and greens sliced


  • STEP 1

    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 boiled rice or noodles on the side.


Pork tenderloin is a lean fillet that is good for braising, roasting or grilling whole. You can also slice it for stir-fries.

Recipe from Good Food magazine, December 2006


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