As much as I love a double-digit-step recipe with more ingredients than I can count on my two hands (looking at you, Beef Wellington), that’s not realistic for every night (let alone weekly!). Sometimes you just need a simple recipe that calls for only a few ingredients and hardly any prep. And for those nights, I turn to my three-ingredient ground pork stir-fry (which comes together even faster than deciding on your DoorDash order!)

Seriously, this stir-fry involves no prep (not even chopping onions!), takes just over 10 minutes to come together, and tastes totally delicious. It’s made with your ground meat of choice (either pork or chicken), a 14-ounce bag of coleslaw mix, and some store-bought sweet Thai chili sauce (it’s also great with chicken). The sauce is bold, and adds some sweetness, heat, salt, and a bit of sourness (it really has everything!) while the bagged coleslaw mix adds all the veggies you need (I promised no chopping!). It’s one of those dinners that tastes like it took way longer to make than it did. Once you try it, I guarantee you’ll want it on your weekly meal roster.

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Key ingredients in Ground Pork Stir-Fry

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Sweet Thai Chili Ground Pork Stir-Fry

Serves 4

1 tablespoon olive or neutral oil

1 pound ground pork or ground chicken

1 teaspoon kosher salt

1/2 teaspoon freshly black ground pepper

1 (14-ounce) bag coleslaw mix

1/2 cup sweet Thai chili sauce, such as Mae Ploy

3 medium scallions, thinly sliced (optional)

1 tablespoon toasted sesame seeds (optional)

Steamed jasmine rice, for serving (optional)

1. Heat 1 tablespoon olive oil in a wok or large frying pan over medium-high heat until shimmering. Add 1 pound ground pork and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, breaking the meat up into small pieces with a wooden spoon, until cooked through and browned, 7 to 8 minutes.

2. Stir in 1 (14-ounce bag) coleslaw mix and 1/2 cup sweet Thai chili sauce. Cook, stirring occasionally, until the vegetables are crisp tender, about 3 minutes. Garnish with 3 thinly sliced medium scallions and 1 tablespoon of toasted sesame seeds if desired. Serve with steamed rice if desired.

Recipe notes: Leftovers can be refrigerated in an airtight container for up to four days.

(Ali Domrongchai is an associate editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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