Rush-Hour Gourmet

This is a fairly mild-tasting dish. A sprinkle of crushed red pepper flakes during the stir-fry of the meat may be to your liking.

4 servings

4 ounces bean thread noodles (available at Whole Foods Markets and Asian markets)

12 ounces boneless pork chops

1 teaspoon cornstarch

3 tablespoons soy sauce

1 teaspoon Chinese rice cooking wine (may substitute dry sherry)

1 spring onion (may sub white and light-green parts of 2 scallions)

1/4 to 1/2 Napa cabbage (8 to 12 ounces total)

3 tablespoons canola oil

1/4-inch slice of unpeeled gingerroot

1/2 cup chicken broth

1. Place the bean thread noodles in a large bowl and cover with hot tap water. Soak for 10 minutes to soften, then drain carefully to keep the strands together as much as possible. Cut the noodles into 6-inch lengths.

2. Meanwhile, trim the fat from the pork, then cut the chops in half horizontally. Stack those halves; cut the meat into 1/8-inch shreds. Place in a bowl; add the cornstarch, soy sauce and rice wine; stir to mix well and coat the meat evenly.

3. Cut the white and most of the green parts of the onion crosswise into thin slices.

4. Cut the cabbage into 11/2- or 2-inch chunks to yield 6 to 7 cups.

5. Heat the oil in a wok or large cast-iron skillet over high heat. Add the ginger; when it sizzles, add the onion and stir-fry for about 15 seconds. Stir the pork mixture, then add to the wok; stir-fry for 1 minute, then add the cabbage in 2 or 3 additions and stir-fry for about 2 minutes.

6. Add the broth; stir, dislodging any browned bits. Reduce the heat to medium and cover; cook for 4 minutes.

7. Uncover; add the noodles, stir to combine. Cook for 2 minutes, until the noodles are glassy and the pork is cooked through. Discard the ginger. Serve immediately.

Per serving: 355 calories, 21 grams protein, 31 grams carbohydrates, 2 grams sugar, 15 grams fat, 50 milligrams cholesterol, 514 milligrams sodium, 2 grams dietary fiber