Red Curry Pork and Rice Cake Stir-Fry

If you’ve ever felt daunted by stir-fry prep, this approach is for you. Though a few items still need a chop, the rice cakes give you a built-in starchy side and a sauce (really just curry paste thinned with water to cook the rice cakes) all in one pan. The combination of ginger, garlic, and fish sauce with red curry paste creates a flavorful base that coats the ground pork and chewy rice cakes. Substitute with any ground meat like beef, turkey, or chicken to switch things up. And if you’re in an especially spicy mood, dial up the heat by using the full curry paste can.