Pork loin with broccoli and cashew nuts

Ingredients for 4 servings:

• 500 g pork loin(s)
• 300 g broccoli, cleaned
• 1 clove(s) garlic
• 1 cm ginger
• Pepper, freshly ground
• 4 tbsp oil (peanut oil)
• 1 tbsp coriander, crushed in a mortar
• 50 g cashew nuts
• ¼ liter chicken broth
• 3 tbsp soy sauce
• 2 tbsp sherry, dry
• 2 tsp cornstarch

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Skin the pork loin and trim any fat. Halve it lengthwise and cut it crosswise into wafer-thin slices, season with pepper. Divide the broccoli into florets. Peel the stalks, if necessary, and slice them diagonally into thin slices. Peel and finely chop the garlic clove and ginger. Mix the sauce ingredients together. Heat two tablespoons of oil in a wok until smoking point. Add the meat and stir-fry for three minutes, scattering with coriander halfway through. Remove from the pan, cover, and keep warm. Add another tablespoon of oil to the pan and heat until very hot. Add the broccoli, garlic, and ginger at the same time, and mix and stir for two minutes. Deglaze with the sauce, then simmer over low heat for three minutes. Add the pork and its juices to the broccoli. Season with salt, pepper, and coriander, and cover and let stand in the sauce for three minutes; do not cook further. Meanwhile, lightly brown the cashews under the broiler in the oven. Pour over the finished dish. Serve with basmati rice. Drink tip: a light rosé. If you don’t like pork, it also tastes good with beef. Cut the roast beef into thin slices and marinate in sherry, soy sauce, an additional 1 tablespoon of sesame oil, the ginger, and garlic. Drain and then sear. A light, fruity red wine would be a better match.