The ready-mix is courtesy of ‘Maggi Fix und Frisch‘, a brand that is widely popular in Europe, especially the German-speaking regions, given that Julius Maggi – the man who developed the legendary all-in-one mix and sauces – came from Switzerland and opened his company in Germany (Singen). This mix was flown to me all the way from Germany, hence the need to put the powdered mix to its most well-deserved use in the most authentically German manner I could. With whatever is available.
- Olive oil: 3 tbsp
- Pork shoulder: 300g, sliced, rubbed with 1 tbsp cornstarch
- White onion: 1 large, chopped
- Mushroom (white or shitake): 4, chopped
- Maggi Pfeffer-Rahm Geschnetzeltes: 1 pack
- Water: 300ml
- Milk or cream: 100ml
- Chinese celery: 1 stalk, chopped
- Heat oil in wok. Add pork and stir-fry 2 min.
- Add onions and mushrooms. Stir-fry 1 min.
- Mix the Maggi powder with 300ml water. Stir into pork mixture.
- Add milk and leave to boil for 3 min.
- Garnish with celery.
- Serve hot with noodles, rice, spätzle or potatoes.
- Add more cream/milk instead of water to serve as a dressing (rather than a side) for your pasta.