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 baby leaf green quartered
1 red chilli, deseeded and finely chopped or 1 tsp chilli flakes
bunch spring onions
 
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.