Pork Strips with Broccoli and Rice

Bring salted water to a boil in a pot and cook the white rice according to the package instructions. Once cooked, drain it and set aside.

In a small bowl, mix the thinly sliced pork, cornstarch, 15 ml soy sauce and sesame oil. Stir the meat well so the marinade is evenly distributed, and let it rest for 10 minutes.

Heat half of the olive oil in a large wok or pan over high heat. Add the marinated pork and stir-fry quickly for 3 to 4 minutes, until it browns nicely and sears. Then remove the meat to a plate using a slotted spoon.

Pour the remaining olive oil into the same wok. Add the chopped garlic and ginger and stir-fry for 30 seconds, until fragrant.

Add the broccoli florets to the wok and quickly mix everything together. Pour in warm water (or stock), cover the wok with a lid and cook for 2 to 3 minutes, until the broccoli softens but retains its nice green color and crunchiness.

Return the seared pork to the wok and pour in the remaining 30 ml soy sauce. Stir-fry everything together over high heat for another 1 to 2 minutes, until the sauce thickens slightly and coats the ingredients nicely.

Serve the prepared dish immediately while hot, pouring the pork strips and broccoli with sauce over the cooked white rice.