Asian Ground Pork & SpinachNO KNIFE!

I was shocked, honestly, when I put dinner together without chopping anything. I felt peculiar. Dishonest. The “Asian Ground Pork and Spinach,” from the April/May 2014 issue of Fine Cooking, was super-easy, yet totally wholesome.

I boiled rice noodles in a pot for 10 minutes. In another pot, I sauteed the ground pork, while I assembled the lime juice, white vinegar, fish sauce, sugar, and sesame oil into a sauce. I added this sauce to the pork, followed by all the spinach. That’s it. Done.

The tart and funky sauce did the trick. This meal was as easy to eat as it was to make. I only wanted to showcase it here because it was so darn simple. And good.

Ground Pork (1 lb.) = $5.77
Baby Spinach (10 oz.) = $6.66

PREP TIME: ready to eat in less than 30 minutes
sauce is tart (lime juice, vinegar) + funky (fish sauce)

Next time, I want to highlight a soup: the “Chickpea Soup with Crispy Kale,” from the March 2012 issue of Fine Cooking. Come back to my site next week, to enjoy this one with me.