EASY WEEKNIGHTS

Make a fresh and delicious dinner in less time than you'd need to order takeout.

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PROTEIN-PACKED

Yamitsuki Cabbage & Pork Bowls

Active 25 min. | Total 30 min.

1. Cook 1 cup long-grain white rice per pkg. directions. Meanwhile, in medium bowl, combine 1 lb pork tenderloin (trimmed and thinly sliced); 2 tsp each cornstarch, oyster sauce and reduced-sodium soy sauce; and 1 Tbsp water, then gently massage together and let sit while preparing remaining ingredients.

2. In large bowl, whisk together 1 Tbsp each mirin, toasted sesame oil and reduced-sodium vegetable bouillon base (we used Better Than Bouillon) and 1 large clove garlic (grated). Add 1 small cabbage (about 2 lbs, cored and chopped) and toss, then gently massage together. Let sit until ready to use.

3. Heat 1 Tbsp canola oil in large skillet on medium-high. Add half of pork in single layer and cook, undisturbed, until browned, 2 min. Flip and cook until just cooked through, 30 sec. Transfer to clean bowl. Repeat cooking with another Tbsp oil and remaining pork. Remove skillet from heat and return all pork to pan. Add 2 Tbsp Shaoxing wine or dry sherry and cook, scraping up browned bits, until mostly evaporated, 1 to 2 min.

4. Fluff and serve rice in bowls topped with cabbage and pork and sprinkled with toasted sesame seeds if desired.

SERVES 4 About 453 cal, 13 g fat (2 g sat), 74 mg chol, 670 mg sodium, 50 g carb, 6 g fiber, 7 g sugar (0 g added sugar), 30 g pro

GLUTEN-FREE

Harissa Cod with White Beans

Active 15 min. | Total 25 min.