John Myers
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Ingredients
Pork fillet with broccoli and mixed vegetables in a wok
- 300 g Pork tenderloin
- 2 Garlic cloves
- 1 tbsp Dark soy sauce
- 1 tbsp Sweet soy sauce
- 1 tbsp Sherry
- 1 tsp Tapioca starch
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 500 g / in florets cleaned approx. 250 g 1 broccoli
- 250 g 3 carrots
- 200 g Brown mushrooms
- 150 g 1 Onion
- 1 tsp Salt
- 2 tbsp Sunflower oil
- 400 ml Clear meat stock (2 teaspoons instant stock)
- 1 tbsp Sweet soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Oyster sauce
- 1 Teaspoon / alternative: teaspoon chicken broth instant Glutamate
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tbsp Tapioca starch
Yellow basmati rice: (For 2 people!)
- 100 g Basmati rice
- 300 ml Water
- 0,5 tsp Salt
- 0,5 tsp Ground turmeric (ground turmeric)
Instructions
Pork fillet with broccoli and mixed vegetables in a wok:
- Clean / remove the pork tenderloin, wash, pat dry with kitchen paper, cut first into slices and then into strips. Peel and finely dice the garlic cloves. Pork fillet strips with the garlic clove cubes, dark soy sauce (1 tbsp), sweet soy sauce (1 tbsp), sherry (1 tbsp), tapioca starch (1 tsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill Mix (2 big pinches) and marinate for about 30 minutes. In the meantime, prepare the vegetables. Clean the broccoli and cut into small florets. Peel the carrots with the peeler, scrape 2 into 1 decorating blade with the vegetable blossom scraper / peeler and cut into decorative carrot blossom slices (approx. 3 - 4 mm thick) with the knife. Clean / brush and quarter the mushrooms. Peel the onion in quarters and cut into wedges / assemble apart. Boil the carrot blossom slices in salted water (1 teaspoon salt) for about 3 - 4 minutes, add the broccoli florets and cook for another 2 - 3 minutes, drain through a kitchen sieve and rinse with cold water. Heat the wok, add sunflower oil (1 tbsp), fry the marinated pork fillet strips vigorously in it / stir-fry and slide everything to the edge of the wok. Now add the vegetables (onion wedges, mushroom quarters, broccoli florets + carrot blossoms) one after the other and fry / stir-fry. Deglaze / pour in the clear broth (400 ml) and add sweet soy sauce (1 tbsp), dark soy sauce (1 tbsp), oyster sauce (1 tbsp), glutamate (1 tsp / alternatively 1 tsp instant chicken stock), coarse sea salt the mill (2 big pinches) and colored pepper from the mill (2 big pinches). Let everything simmer gently for 3 - 4 minutes. Finally, thicken with the tapioca starch (1 tbsp) dissolved in a little cold water.
Yellow basmati rice:
- Bring basmati rice (100 g) in water (300 ml) with salt (½ teaspoon) and turmeric (½ teaspoon) to the boil, stir well and cook with the lid closed at the lowest temperature for about 20 minutes.
Serve:
- Press the rice into a mold, turn it out onto the plate and serve with pork tenderloin with broccoli and mixed vegetables in a wok.
