Stir-fried pork with ginger strips and broccoli

Ingredients for 2 servings:

• 200 g pork loin(s)
• 1 tbsp hoisin sauce
• 1 tbsp, mixed paste (red pepper paste; see appendix)
• 1 tbsp soy sauce, light
• 1 tsp baking powder
• 30 g onion(s), red, small
• 10 g garlic clove(s)
• 70 g ginger
• 3 leaves of Chinese cabbage
• 2 peppers, red, long, medium hot
• 1 m.-large broccoli
• 200 g water
• 1 tsp, crushed broth powder (mushroom bouillon, granules)
• 1 tsp, leveled vegetable stock powder
• 50 g cooking water (blanching water from the broccoli)
• 1 tbsp, mixed paste (red pepper paste; see appendix)
• Marinade, leftovers (see preparation)
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, light

Instructions

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

Two side dishes that complement each other perfectly. Served together on a serving platter. Recipe from Canton, China.

Cut the pork loin (thawed if frozen) across the grain into approximately 6 mm thick slices. Shred the pieces to approximately 4 cm. Mix the remaining ingredients for the marinade and marinate the meat pieces at room temperature until ready to use. Strain before use and mix the remaining marinade into the sauce. For the vegetables, peel the onions, garlic cloves, and ginger. Finely chop the onions and garlic cloves. Slice the ginger lengthwise into thin strands. Cut the rinsed Chinese cabbage leaves crosswise into 5 mm wide strips. Wash the bell peppers. Cut one open on one side, remove the seeds, and slice lengthwise into thin strands. Cut the other diagonally into 4 mm thick slices and remove the seeds. Discard the stems. Remove the florets from the broccoli, including approximately 5 cm of the stem, and rinse. Bring the water to a boil. Dissolve the mushroom stock powder and vegetable stock powder in it and blanch the broccoli florets for 3 minutes. Strain and arrange in a ring on the serving dish. Mix all the ingredients for the sauce until smooth and set aside. Heat 2 tablespoons of the sunflower oil in a wok until very hot. Add the well-drained pieces of meat and stir-fry until all the pieces have changed color. Immediately remove from the wok with a slotted spoon and keep warm. Add the remaining sunflower oil and sesame oil to the wok and heat until hot. Add the onions, garlic cloves, and ginger and stir-fry for 1 minute. Add the cabbage strips and all the peppers and stir-fry for 2 minutes. Deglaze with the sauce and simmer until almost all the liquid is gone. Stir in the meat pieces. Immediately place the finished mixture from the wok in the center of the serving dish, garnish as desired, serve, and enjoy as a side dish. Appendix: For the “Red Pepper Paste,” see: https://www.chefkoch.de/rezepte/4002721614387514/Rote-Peperonipaste-mit-Knoblauch-ala-Szechuan.html