This shelf gives you half of supper: crunchy slaw that gets warm instead of raw, tossed with quick-cooked pork and rice. The coleslaw sweetens as it softens, building a complete dish in one pan.

Serves 2. 25 minutes, 20 at the stove.

About 980 calories a serving, 57 g protein, 140 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice if not already cooked. Cut 12 oz pork into bite-sized pieces. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Add pork and cook until browned and cooked through, about 8 minutes, stirring occasionally; you should see no pink inside when a piece is cut.8 min
2. Push pork to the side and add 2 minced garlic cloves and 1/4 sliced onion to the pan, cooking until fragrant, about 1 minute.1 min
3. Add the entire package of coleslaw to the pan along with 3 tablespoons soy sauce and 1/4 cup water. Stir until combined and cook until the slaw is warm and begins to soften, about 4 minutes, stirring gently. Taste and adjust salt and pepper as needed.4 min
4. Divide 1 cup cooked rice between two bowls and top with the pork and slaw, spooning the pan juices over the top.

Note Swap pork for chicken thighs or ground beef if preferred. Leftovers keep refrigerated for three days and reheat gently. Serve with a glass of white wine or sparkling water, or stretch the dish with extra rice or noodles on the side.