I’ve gone back to an old family favorite, which I made for the first time when my now 18-year-old was just born. It’s an altered (simplified) version of a traditional Filipino dish called pancit. I realized as I was making it that it’s a great dinner for these times. All the ingredients are either staples or can last for a while in your pantry or fridge. And best of all, it is an inexpensive meal!

PANCIT

1 TBS neutral oil

1 lb pork tenderloin, thinly sliced

1 cup yellow onion, thinly sliced

1/4-1/2 tsp freshly ground black pepper

2-3 cups cooked rice (white or brown)

2 tsp neutral oil

4 TBS low-sodium soy sauce

2 cups green cabbage, thinly sliced

1/2 tsp paprika

1-2 hard boiled eggs, thinly sliced

Heat a large nonstick skillet or wok and add oil. Add pork, sauté 5 minutes or until browed, stirring frequently. Add sliced onion and black pepper, sauté 5 minutes or until onion is soft. Remove pork mixture from pan and set aside.

Heat oil in pan and add rice, sauté. Stir in soy sauce; cook 2 minutes, tossing to coat. Add cabbage and paprika, sauté 2 minutes. Add pork mixture; sauté 4 minutes, tossing frequently. Top with eggs and enjoy!