Lean pork bacon with cap cay and pak choi

Ingredients for 2 servings:

• 200 g lean bacon
• 3 Pepper, red, long, dried
• 3 tbsp sunflower oil
• 1 large mango(s), ripe
• n. B. flowers and leaves
• 8 m.-large pak choi
• 60 g chicken stock
• 1 tsp broth powder (mushroom bouillon, granules)
• 60 g mango(s), cut into pieces (see preparation)
• 1 tbsp tomato ketchup
• ½ tsp tapioca flour
• 1 tbsp rice wine, clear, mild
• 30 g Pak Choi, only the white part
• 35 g onion(s), large, brown
• 10 g garlic clove(s)
• 15 g ginger
• 30 g white beer radish(s)
• 2 Pepper, red, long, mild to medium hot
• Mango(s), in pieces, remaining (see preparation)
• 30 g corn kernels (can)
• 1 tbsp sesame oil, dark

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A side dish of the 8 delicacies. Recipe from Szechuan, China.

Cut the bacon into 8 mm thick slices (best used with a bread and sausage slicer). Use scissors to cut the dried peppers into 2 cm long pieces. Heat the sunflower oil in a pan until very hot, add the pepper pieces and fry until blackened. Then add the bacon slices and fry on both sides until light brown. Remove from the pan without the peppers and set aside. Pour the oil and peppers into a wok and set aside. To garnish, cut off a piece from each end of the washed mango, peel it with a very sharp knife and fillet the flesh from the stone. Fillet the two large fillets horizontally into approximately 8 mm thick slices, halve them lengthwise and score the outer edge so that the fillets can be folded into a semicircle. Place at the ends of the serving bowls. Cut the remaining mango flesh into approximately 1 cm pieces and set aside. Rinse the pak choi. Remove the two outermost leaves and use only the white part. Cut off the bottom of the pak choi so that the leaves do not fall off, then blanch for two minutes and place on the serving dishes. For the sauce, mix all the ingredients and set aside. For the cap cay, cut the white parts of the pak choi (see above) crosswise into approximately 1 cm wide pieces. Cut approximately 6 mm thick slices from a large, peeled onion and roughly chop them. Peel the garlic cloves and ginger and chop them into small pieces. Slice the peeled beer radish crosswise into approximately 4 mm thick sticks. Cut the washed chili peppers diagonally into approximately 5 mm thick slices and remove the seeds. Set aside the remaining mango pieces along with the corn kernels. To stir-fry, heat the wok and its contents until very hot. Add the white parts of the pak choi, onions, garlic cloves, ginger, and beer radish and stir-fry for one minute. Add the pepperoni, mango pieces, and corn kernels and stir-fry for 2 minutes. Then add the bacon pieces and stir-fry for another minute. Deglaze with the sauce and simmer for 1 minute. Drizzle the sesame oil over the mixture. Divide among the serving bowls, garnish with flowers and leaves, if desired, serve as a side dish, and enjoy. A cold beer is a perfect complement to this delicious dish.