Orange-Sesame Pork with Napa SlawThe appeal of serving a raw slaw with crispy stir-fried pork talked to the lazy chef in me. The “Orange-Sesame Pork with Napa Slaw,” from the March 2015 issue of Cooking Light, asked for little active “cooking,” but was fantastic. Instead of brown rice, I passively simmered farro for 40 minutes. The bite of farro is so much better than rice.

I used a nice crinkly Savoy cabbage, rather than a Napa. Same difference, to me.

And how nice to use boneless pork chops, for a change: easy to slice, marinate, then quickly stir-fry. This pork can cook crispy, without getting dull or dry.

The trick and trigger to dinner happiness were the scents of sesame and soy as the pork sizzled. Wonderful. We all liked this.

Savoy Cabbage (1.25 lbs.) = $1.95
Navel Oranges (2) = .68¢
Boneless Pork Chops (1 lb.) = $12.79

PREP TIME: prep slaw and stir-fry pork while your grain simmers for 40 minutes
tart oranges, rice vinegar, and oyster sauce, plus the powerhouses of sesame oil, soy sauce, and crushed red pepper

Next time, I need to indulge in some more ground goat, leftover from another recent dinner. Inspired by the recipe for “Little Lamb Pastries,” from the April 2015 issue of Cooking Light, I’ll assemble some goat into flaky phyllo. Come back to my site next week, to see what happens.