We all know the equation for a perfect meal: easy + quick + delicious. And that’s what the “Shanghai Stir-Fried Pork with Cabbage,” from the January 2012 issue of Food & Wine, is. I was wowed by the brilliant “15-minute freeze” method, where the pork was firmed and easier to slice into strips. Everyone loved this dish.

Cooking your rice will take the most time, here. I simply used my microwave to soften my dried shiitake mushrooms. Stir-frying the rehydrated mushrooms with the sliced cabbage and pork was quick, quick, quick. After only a bit of effort, the pork was moist and we were a happy group. I liberally indulged in Sriracha hot chili sauce, for my serving.

PRICES
Pork Tenderloin (.81 lb.) = $6.99
Napa Cabbage (1 lb.) = $1.14

RECIPE: a perfect recipe
PREP TIME:
while your rice cooks for 30 minutes or so, prep your mushrooms for 18 minutes, freeze the pork for 15 minutes; quickly chop your mushrooms, cabbage, and pork, then stir-fry for less than 5 minutes
TASTE:
moist pork and crispy Napa cabbage are crowd-pleasers

Next time, I want to get ridiculous. I’ll showcase the “Reese’s Stuffed Oreos,” from Cookies & Cups. View this site at your own risk, because the recipes there are completely alluring, intriguing, beguiling. Watch out!