A delicious pork stir-fry with broccoli still a bit crunchy and a creamy sauce …
Ingredients for 2 persons
- 400 g of broccoli
- 1 white onion
- 200 g of pork scallop
- 1 tablespoon of sunflower oil
- 1 teaspoon of sesame seeds
- 4 tablespoons of soy sauce
- 1 teaspoon of dried basil
- 1 tablespoon of corn flour (or Maïzena)
- 200 ml of chicken broth = 200 ml water + ½ cube of chicken stock
- A few sprigs of fresh coriander
Wash broccoli by rubbing under water. Remove the leaves from the broccoli.
Cut the flowers to get regular small bouquets.
In a saucepan of boiling salted water, cook the pieces of broccoli for 7 minutes: they should be cooked but still a bit crunchy.
At the end of cooking, drain them. Set aside.
Wash and peel the onion.
Cut the onion into thin slices.
Cut the pork in very small cubes.
In a frying pan, heat the sunflower oil and cook the onion.
When the onion pieces are golden, add the pork and sesame seeds. Mix.
Continue cooking, stirring regularly until the meat is no longer pink.
When the meat is well cooked, reduce the intensity of the fire (3/10).
Add and mix in the pan one by one the following ingredients:
- Soy sauce
- Corn flour
- Chicken broth
- Cooked broccoli pieces
- Snipped fresh coriander.
Rectify the seasoning: add soy sauce if your sauce is not salty enough or add water if your sauce is too salty.
Stir well and continue cooking on low heat (3/10) for 5 minutes.