My favorite kind of dinner recipe—tasty and fast! This is for dinner for 2. And you don’t need to venture to an Asian market for the ingredients since these ingredients are readily available in most groceries, even Sprouts.

INGREDIENTS:

• 2 scallions
• 1 lime
• olive oil (or whatever you use)
• 10 oz. ground pork (or chicken or whatever protein you like.)
• 4 oz. shredded red cabbage
• 2 TBSP. Hoisin sauce (it’s like barbecue sauce)
• 1/2 tsp. sugar
• 2 TBSP. Sweet Thai Chili sauce
• 2-1/2 TBSP. Sweet Soy glaze <There is usually gluten in this sauce, FYI.
• Your favorite rice, cooked. (I love Basmati but Jasmine is nice with this recipe, too)
• 1 TBSP. butter/Earth Balance for the rice

DIRECTIONS:

1. Make rice like you do. Add the butter while it’s hot.
   • Can’t get enough ginger rice? Start by cooking a thumb of ginger (peeled and minced, first) and a small clove of garlic (also minced) with 1 TBSP butter in your rice pot until it’s fragrant – about 30 seconds. Then add rice, water and salt and cook as usual.
2. Slice scallions, separating whites from the darker green parts.
3. Cook the ground pork (or whatever protein you’re using) in a large pan with some oil.
   • Take out some of the oil if there’s a lot in there when the meat is completely cooked through.
4. Stir scallion whites and cabbage into the pan with the meat and let cook 2-3 minutes until soft.
5. Stir in hoisin, chili sauce, sweet soy glaze and sugar until thoroughly combined.
6. Turn off heat, add in juice from half the lime, salt and pepper.
7. Fluff rice with a fork and serve with pork on top.
8. Double everything for dinner for 4.

PRO TIP:

If you can only get meat in 12 oz. packages, which is kind of common, just use heaping tablespoons of the sauces (hoisin, sweet chili and soy). It might be a little too dry if you don’t.

Also, miso soy glaze is a lovely variation if you like miso!

You can probably switch this to ground chicken or even beef, if you really wanted, too.