- A 250g pack of pork stir-fry strips
- 1 tsp China 5 spice
- A thumb of ginger
- A handful of coriander
- 5 lime leaves
- 1 chicken stock cube
- A head of broccoli
- 1 pak choi
- 2 carrots
- 1 tsp olive oil
- Sea salt and freshly ground pepper
- 750ml boiling water
- Deep frying pan or wok
- Measuring jug
- Spiralizer (optional)
- 1.
Break the broccoli into small florets. Finely chop the stalk. Strip the pak choi, cutting the leaves into rough strips and slicing the thick stems. Tip them all into a bowl and set aside.
- 2.
Heat 1 tsp oil in a deep frying pan or wok over a medium heat. Add the pork strips and a little seasoning. Cook for 4-5 mins till golden brown.
- 3.
While the pork is cooking, peel and grate the ginger. Pick the leaves from the coriander and set aside for later. Thinly slice the stalks.
- 4.
Add the ginger, 1 tbsp China 5 spice, the coriander stalks and lime leaves to the pork. Stir fry for 1 min, till the pan starts to smell fragrant. Pour in 750 ml boiling water. Crumble in the stock cube and stir well. Bring to a gentle simmer and cook for 10 mins.
- 5.
Peel the carrots and use a spiralizer to turn into noodles. No spiralizer? Just use a vegetable peeler to slice into thin ribbons. Arrange the noodles into 2 deep bowls.
- 6.
Drop the broccoli florets into the broth and simmer for 2 mins. Add the pak choi. Stir well and continue for another 2 mins, or till the veg are just tender. Season with salt and pepper.
- 7.
Ladle the broth into each of the bowls to cover the carrot noodles. Scatter the coriander leaves on top.
- Tip
Five star
Chinese 5 spice is a fragrant mix that’s delicious with most meats and fish. It’s also great with green leafy veg – try stir frying shredded kale or cabbage with a pinch of 5 spice and some tamari.