Pour chicken stock into a large pot. Stir the pork mince into the stock, and simmer over medium heat until the pork is cooked through and no longer pink, about 15 minutes.
Stir in the cabbage, bean sprouts, spring onions, corn, mushrooms, ginger, garlic, vinegar, sesame oil, Szechuan sauce, soy sauce, cayenne pepper and cook for a further 5 minutes. Adjust seasonings to taste. Serve.