Super quick dinner, especially if everything is prepped ahead of time. I had picked out a similar recipe from another magazine, but then realized I had made it before. And we didn’t love it.

Luckily I found an alternative that didn’t require any more shopping (endorsement for keeping certain staples on hand – red bell pepper, scallions, ginger, carrots). The pork is cooked in what I’d consider a velveted sauce/marinade, with cornstarch and flour mixed in to create a flavorful crust on the outside. It’s cut into strips so it doesn’t take long to cook.

The vegetables could easily be changed out depending on what’s in season or in the refrigerator. I seem to have too much Napa cabbage from the CSA right now so it’s a great way to use it up. We liked this better than the other recipe but it’s probably not something I’d make again and again.

The recipe is posted online at Cooking Claire.

• Stir-Fried Pork & Napa Cabbage with Ginger Sauce (America’s Test Kitchen Healthy Family Cookbook, p. 330)