Measure out 1 tsp China 5 spice and sprinkle into a large dish. Add 2 tbsp brown rice vinegar and a pinch of salt. Stir together to make a paste. Add the pork escalopes and rub the China 5 spice paste all over them. Set aside to marinate for 10 mins while you prepare the veg.

Peel and finely slice the red onion. Halve the pepper, scoop out the seeds and white pith and finely slice the pepper. Trim and peel the carrot and slice it into rounds on the diagonal. Separate the bok choy leaves and slice any larger leaves in half. Peel and finely chop the garlic.

Tip the quinoa into a sieve and rinse well under cold water for 1-2 mins (this helps wash off the soapy coating that can make quinoa taste bitter). Tip the quinoa into a small pan, pour in 150ml boiling water and set on a medium heat. Cover, bring to the boil, then turn the heat right down and gently simmer for 10-15 mins till the quinoa has absorbed all the water and become tender.

While the quinoa cooks, put a large frying pan on a high heat for 2 mins, then add 1 tsp oil, swirl to coat the pan and add the pork escalopes. Fry for 4-5 mins till golden brown underneath, then flip the pork escalopes over and fry for another 4-5 mins till browned and cooked through. Lift the pork escalopes out of the pan and pop them on a board or warm plate, loosely cover with foil and rest for 5-10 mins.

Add another 1 tsp oil to the pan and sprinkle in the garlic. Cook and stir for 15 secs, then add the onion, red pepper and carrot to the pan. Stir fry for 3-4 mins, till the veg have started to soften but still have some crunch.

Add the bok choy leaves to the veg and stir fry for a further 1-2 mins to just wilt them. If any resting juices have collected on the pork plate, tip them into the veg. Season with a pinch of salt.

Arrange the veg and quinoa on 2 warm plates and top with the pork escalopes. Serve straight away.