Wash the meat, dab dry and cut lengthwise several times to about 2/3. Bring salted water to the boil and place the meat inside. Let it simmer for about 5 minutes just below boiling point. For the marinade, mix hoisin sauce, soy sauce and rice wine.
Season with salt and sugar. Drain the meat and place it in the marinade so that it is covered all around. Leave to marinate for approx. 30 minutes.
In the meantime, clean and wash the broccoli, divide into florets and then cut into slices. Clean and wash spring onions and cut them diagonally into rings.
Cook the basmati rice in a good 400 ml of boiling salted water according to the instructions on the packet. For the puffed rice, heat 1 tbsp. oil in a frying pan. Stir-fry the wild rice in this oil over medium to high heat for about 8 minutes, stirring constantly, until the rice pops open.
Then take it out immediately.
Heat 2 tablespoons of oil in a frying pan. Remove the meat from the marinade, wipe off the excess marinade and collect it. Fry meat in hot oil for 3-4 minutes on each side until crispy. Remove and keep warm.
Fry the broccoli and spring onions in hot frying fat for about 3 minutes. Add the rest of the marinade and bring to the boil. Season to taste with salt and pepper.
Heat 2 tablespoons of oil in a second pan. Stir-fry the basmati rice for about 4 minutes. Cut meat into thin strips. Arrange vegetables and meat on the basmati rice and sprinkle with the puffed game rice.