Roasted Pork Fillet with Soybean Sprouts in Wok and Basmati Rice

Clean / strip the pork fillet, halve lengthways and cut into slices. Marinate the pork fillet slices with dark soy sauce (2 tbsp), light soy sauce (2 tbsp), rice wine (2 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) for about 15 minutes. Wash the bean sprouts and drain well. Clean / brush the mushrooms, remove the stems, halve and slice, peel the garlic cloves and dice very finely. Catch the marinade of the pork fillet slices through a sieve when draining. Heat the wok, add peanut oil (2 tbsp), heat, add the pork fillet slices, fry / stir-fry for a few minutes and slide to the edge of the wok. Add the garlic clove cubes and sauté / stir-fry. Now add the bean sprouts and then the mushroom slices and sauté / stir-fry. Deglaze / pour in the clear broth (200 ml). Add the marinade and cook for 4 - 5 minutes. Stir it again and again. Finally, season with sweet soy sauce (1 tbsp), oyster sauce (1 tbsp), glutamate (1 teaspoon / alternatively 1 teaspoon instant chicken stock) and chili oil (1/2 teaspoon).

Bring basmati rice (75 g) in salted water (275 ml water / ¼ teaspoon salt) and ground turmeric (½ teaspoon) to the boil, stir and cook on the lowest level for about 20 minutes.

Press the rice into a funnel and turn it onto the plates. Add the fried pork fillet with soybean sprouts in the wok and serve with chopsticks if necessary.