Pork fillet with broccoli in oyster sauce

Ingredients for 4 servings:

• 300 g lean pork fillet(s)
• 1 tsp soy sauce
• 1 tsp rice wine
• 1 tbsp corn flour, alternatively other cornstarch
• 1 pinch(s) of sugar
• some pepper, freshly ground black
• some salt
• 750 g broccoli
• 1 clove(s) garlic
• 1 piece(s) ginger, fresh, small
• 4 tbsp oyster sauce
• 125 ml chicken broth
• 1 tbsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the meat, pat dry, and cut across the grain into 5 mm thin, bite-sized slices. For the marinade, mix the soy sauce with the rice wine, 1 tbsp water, the cornstarch, sugar, salt, and pepper. Stir the marinade into the meat and let it sit for 30 minutes. In the meantime, clean the broccoli and remove the thick, lower stalks. Separate the broccoli florets and slice the tops of the stalks. Peel the garlic cloves and peel the ginger. Slice both diagonally into thin slices. Whisk the oyster sauce with the chicken stock. Heat the wok and pour in half the oil along the top edge. Add the garlic and ginger and toss until the garlic has browned. Stir in the broccoli and fry briefly. Add 5 tbsp water, cover, and cook the broccoli for 4 minutes. Then remove the vegetables from the pan. Wipe the wok clean, reheat, and pour in the remaining oil. Add the meat and stir-fry over high heat for 3-4 minutes. Push the meat to the side, pour the oyster sauce mixture into the center of the wok, and bring to a boil briefly until thickened. Add the cooked vegetables, mix gently, and heat through again. Serve on a warmed platter.