Pork and Broccoli with Hoisin Sauce over Rice

In a saucepan bring 500ml (approximately 17 ounces) of salted water to a boil. Add the rice, reduce to a simmer and cook until tender.

Rinse the broccoli florets and blanch in a pot of boiling salted water until crisp-tender,  5-6 minutes. Drain, rinse under cold water and drain well.

Rinse the meat, pat dry and cut into narrow strips.

Peel and finely grate the ginger.

Heat the oil in a wok or large skillet and working in batches, sate the meat until golden brown. Remove with a slotted spoon. Add the broccoli and ginger to the wok, sauté briefly and return the meat to the pan along with the hoisin sauce to taste.