15-Minute Asian Pork Stir-Fry with Crisp Vegetables

This 15-minute Asian pork stir-fry with crisp vegetables makes a colorful, flavorful dinner for two. Thin strips of pork, bell pepper, carrot, ginger, and garlic cook quickly over high heat before being tossed with soy sauce and finished with spring onion and sesame seeds.

Total time15 minutes

Serves2

Difficultyeasy

Recipe at a glance

• Slice and prepare all the ingredients before cooking.
• Stir-fry the pork strips over high heat for 5 to 6 minutes.
• Cook the bell pepper, carrot, garlic, and ginger for about 3 minutes, stirring constantly.
• Return the pork, add the soy sauce, and stir-fry for 1 more minute.

Why does this stir-fry cook so quickly?

Stir-fry is made for fast cooking. High heat, thinly sliced ingredients, and constant stirring help the vegetables stay crisp and the pork stay juicy. Because everything cooks rapidly, prepare every ingredient before heating the wok.

More new ideas for easy dinners

See how quick dinners are created and discover 9 new easy dinner ideas →

Ingredients

• 250 g pork leg or pork loin, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1 small carrot, cut into thin matchsticks
• 2 tablespoons soy sauce
• 1 spring onion, including the green top
• 1 cm fresh ginger, finely grated
• 1 garlic clove, chopped
• 1 tablespoon vegetable oil
• a few drops sesame oil, optional
• 1 tablespoon mixed white and black sesame seeds, for garnish

Method

Prepare the ingredients: For a stir-fry, it is essential to have every ingredient sliced before cooking because the process moves very quickly.

Cook the pork: Heat the tablespoon of vegetable oil in a wok or large deep skillet over high heat. Add the pork strips and stir-fry for 5 to 6 minutes, until browned. Transfer the pork to a plate.

Cook the vegetables: Add the sliced bell pepper, carrot, garlic, and grated ginger to the same skillet. Stir-fry over high heat for about 3 minutes, stirring constantly; the vegetables should stay crisp.

Combine and season: Return the pork to the skillet with the vegetables. Add the soy sauce and a few drops of sesame oil, if using. Stir well and cook for 1 more minute so the flavors come together.

Serve: Sprinkle with the sesame seeds and sliced spring onion. Serve with cooked rice or rice noodles.

Tips for a good stir-fry

• Slice and prepare every ingredient before heating the wok.
• Cut the pork into thin strips so it cooks quickly over high heat.
• Heat the wok or skillet thoroughly before adding the pork.
• Cook the vegetables for only about 3 minutes so they remain crisp.
• Add the optional sesame oil just before the end of cooking.

Plan your next quick dinner

Explore 7 quick dinners for a new week, from pepper spaghetti to veal saltimbocca →

Frequently asked questions

Which cut of pork should I use?

Use 250 g pork leg or pork loin cut into thin strips.

Why should I prepare the ingredients in advance?

Stir-fry cooking uses high heat and moves very quickly, so there is no time to slice ingredients once cooking begins.

How do the vegetables stay crisp?

Stir-fry them over high heat for only about 3 minutes while stirring constantly.

Is sesame oil essential?

No. Add a few drops of sesame oil if desired; soy sauce remains the main seasoning.

How long does the recipe take and how many does it serve?

The dish is ready in about 15 minutes and serves two.

20-Minute Baked Gnocchi with Mozzarella and Homemade Tomato Sauce

These 20-minute baked gnocchi with mozzarella and homemade tomato sauce make a warm, comforting dinner for two. Tender potato gnocchi, a quick garlicky tomato sauce, and stretchy melted mozzarella come together in an easy skillet meal with a lightly golden top.

Total time20 minutes

Serves2

Difficultyvery easy

Recipe at a glance

• Cook the gnocchi in salted boiling water and drain them.
• Make a quick tomato sauce with garlic and dried herbs in a skillet.
• Stir the cooked gnocchi into the sauce and cover with mozzarella.
• Broil for 5 to 7 minutes, until the cheese melts and browns lightly.

A quick comfort dinner with a golden mozzarella topping

When you crave a warm, comforting Italian-inspired dish, baked gnocchi are an easy choice. Tender gnocchi in a rich tomato sauce, covered with stretchy melted mozzarella, are ready in just 20 minutes.

More new ideas for easy dinners

See how quick dinners are created and discover 9 new easy dinner ideas →

Ingredients

• 400 g fresh potato gnocchi
• 1 tablespoon olive oil
• 1 garlic clove, crushed
• 300 g canned diced tomatoes, whole peeled tomatoes, or passata
• 1 teaspoon dried basil or oregano
• 125 g grated mozzarella
• salt, pepper, and a pinch of sugar
• fresh basil leaves

Method

Cook the gnocchi: Cook the gnocchi in a pot of salted boiling water. When they rise to the surface after about 2 minutes, remove them from the water with a slotted spoon.

Make the quick sauce: Heat the olive oil in an ovenproof skillet. Add the crushed garlic and cook for 30 seconds, then add the diced tomatoes, whole peeled tomatoes, or passata. Season with salt, pepper, a pinch of sugar to balance the acidity, and the dried basil or oregano. Simmer the sauce over medium heat for 5 minutes.

Combine: Stir the cooked gnocchi into the skillet until evenly coated with the sauce.

Bake: Spread the grated mozzarella evenly over the top. Place the skillet in an oven preheated to 200 °C (400 °F) on the grill or broiler setting for 5 to 7 minutes, until the cheese has completely melted and browned lightly.

Serve: Garnish with fresh basil leaves and serve directly from the skillet.

Tips for tender baked gnocchi

• Remove the gnocchi from the water as soon as they rise to the surface so they stay tender.
• Use a skillet that is safe for the oven and broiler.
• A pinch of sugar helps balance the acidity of the tomato sauce.
• Spread the mozzarella evenly over the entire surface.
• Serve immediately while the cheese is melted and lightly golden.

Plan your next quick dinner

Explore 7 quick dinners for a new week, from pepper spaghetti to veal saltimbocca →

Frequently asked questions

How do I know when the gnocchi are cooked?

The gnocchi are cooked when they rise to the surface. This usually takes about 2 minutes.

Which tomatoes can I use for the sauce?

Use canned diced tomatoes, whole peeled tomatoes, or passata.

Does the skillet need to be ovenproof?

Yes. The gnocchi and mozzarella are placed under the oven grill or broiler for 5 to 7 minutes.

Why add a pinch of sugar to the sauce?

A pinch of sugar helps balance the acidity of the tomato sauce.

How long does the recipe take and how many does it serve?

The dish is ready in about 20 minutes and serves two.

25-Minute Leek and Wild Mushroom Rice Skillet with Thyme

This 25-minute leek and wild mushroom rice skillet with thyme is a warm, comforting meat-free dinner. Sweet leek, fragrant porcini mushrooms, and earthy thyme cook with rice in vegetable stock, creating a flavorful meal for two without the gradual stirring required for classic risotto.

Total time25 minutes

Serves2

Difficultyeasy

Recipe at a glance

• Soften the leek in olive oil or butter, then add the mushrooms and thyme.
• Stir in the uncooked rice and toast for 1 minute.
• Add the warm vegetable stock, cover, and cook for 12 to 15 minutes.
• Stir in Parmesan or nutritional yeast and let the rice rest for 2 minutes.

A comforting rice skillet without the work of risotto

The combination of sweet leek, fragrant porcini mushrooms, and earthy thyme creates a rich flavor. The rice cooks directly in the vegetable stock with the mushrooms, so there is no need to add liquid gradually as you would for classic risotto.

More new ideas for easy dinners

See how quick dinners are created and discover 9 new easy dinner ideas →

Ingredients

• 1 large leek, thoroughly washed and thinly sliced into rounds
• 150 g fresh or frozen porcini mushrooms, sliced (chanterelles or button mushrooms can also be used)
• 150 g rice
• 2 tablespoons olive oil or butter
• 1 teaspoon fresh or dried thyme
• 400 ml warm vegetable stock
• salt and pepper, to taste
• 1 tablespoon grated Parmesan or nutritional yeast

Method

Cook the leek: Heat the olive oil or butter in a wide skillet. Add the sliced leek and cook over medium heat for about 4 minutes, until softened.

Add the mushrooms: Add the sliced porcini mushrooms and thyme to the leek. Cook for another 3 to 4 minutes, until the mushrooms release their liquid and brown nicely.

Add the rice: Add the uncooked rice to the skillet and cook for 1 minute, until translucent and coated with the flavor of the oil and mushrooms.

Cook: Pour in the warm vegetable stock, stir well, cover, and reduce the heat to low. Cook for 12 to 15 minutes, depending on the type of rice, until the rice has absorbed the liquid and is tender.

Finish: Remove the skillet from the heat, stir in the grated Parmesan or nutritional yeast, cover, and let it rest for 2 minutes. Add more salt and pepper if needed before serving.

Tips for a flavorful mushroom rice skillet

• Wash the leek thoroughly before slicing it into thin rounds.
• Use fresh or frozen porcini, chanterelles, or button mushrooms.
• Warm the vegetable stock before adding it to the skillet.
• Adjust the cooking time to the type of rice; it is ready when tender and the liquid has been absorbed.
• After adding the Parmesan or nutritional yeast, cover and let the rice rest for 2 minutes.

Plan your next quick dinner

Explore 7 quick dinners for a new week, from pepper spaghetti to veal saltimbocca →

Frequently asked questions

Which mushrooms can I use?

You can use fresh or frozen porcini, chanterelles, or button mushrooms.

Can I use fresh or dried thyme?

Yes. Use 1 teaspoon fresh or dried thyme.

How long should I cook the rice?

Cook it covered over low heat for 12 to 15 minutes, or until it has absorbed the liquid and is tender.

What can I use instead of Parmesan?

Replace the tablespoon of grated Parmesan with nutritional yeast.

How long does the recipe take and how many does it serve?

The dish is ready in about 25 minutes and serves two.

15-Minute Juicy Chicken Cutlets in Lemon Caper Sauce

These 15-minute juicy chicken cutlets in lemon caper sauce turn a few simple ingredients into a bright, satisfying dinner. The browned chicken is finished in a silky pan sauce made with chicken stock, fresh lemon, capers, and butter. The recipe serves two and comes together in a single skillet.

Total time15 minutes

Serves2

Difficultyeasy

Recipe at a glance

• Season the chicken cutlets, lightly coat them in flour, and brown them.
• Deglaze the skillet with chicken stock or water, then add lemon juice and capers.
• Stir cold butter into the sauce over very low heat.
• Return the chicken to the sauce briefly, finish with parsley, and serve.

A quick chicken dinner with silky skillet sauce

A few simple additions give ordinary chicken cutlets a fresh, full flavor. The browned bits left in the skillet become the base of the sauce, lemon and capers add brightness, and cold butter brings everything together with a silky finish.

More new ideas for easy dinners

See how quick dinners are created and discover 9 new easy dinner ideas →

Ingredients

• 300 g chicken breast, cut into thin cutlets
• 2 tablespoons plain flour, for a light coating
• 2 tablespoons olive oil
• 20 g butter
• juice of 1/2 lemon
• 1 tablespoon capers, rinsed
• 100 ml chicken stock or water
• salt and pepper, to taste
• fresh parsley, chopped

Method

Prepare the cutlets: Lightly pound the chicken cutlets so they are even in thickness. Season with salt and pepper, then lightly coat them in flour. Shake off any excess flour.

Brown the chicken: Heat the olive oil in a skillet over medium-high heat. Cook the cutlets for about 3 minutes on each side, until nicely golden. Transfer them to a plate and cover to keep warm.

Make the sauce: Pour the chicken stock or water into the same unwashed skillet and scrape the browned bits from the bottom with a wooden spoon. Add the lemon juice and capers, then cook for 2 minutes so the liquid reduces slightly.

Finish the sauce: Reduce the heat to the lowest setting and stir the cold butter into the sauce. Keep stirring until the butter melts and the sauce thickens slightly and becomes silky.

Combine and serve: Return the cutlets to the skillet for 30 seconds so they warm through and absorb the flavor of the sauce. Sprinkle with fresh parsley and serve with rice or boiled potatoes.

Tips for juicy chicken and a smooth sauce

• Lightly pound the cutlets so they are even in thickness and cook evenly.
• Shake off the excess flour before placing the chicken in the skillet.
• Do not wash the skillet after browning the chicken; the browned bits enrich the sauce.
• Rinse the capers under water before adding them.
• Reduce the heat to the lowest setting before stirring in the cold butter.

Plan your next quick dinner

Explore 7 quick dinners for a new week, from pepper spaghetti to veal saltimbocca →

Frequently asked questions

How long do the chicken cutlets take to prepare?

Dinner for two is ready in about 15 minutes.

Can I replace the chicken stock?

Yes. Use 100 ml water instead of the same amount of chicken stock.

When should I add the butter to the sauce?

Stir in the cold butter over the lowest heat after the lemon and caper liquid has reduced slightly.

Should I rinse the capers before using them?

Yes. Rinse the tablespoon of capers under water before adding them to the sauce.

What can I serve with the chicken cutlets?

Serve them with rice or boiled potatoes.

20-Minute Crispy Tortilla Pockets with Meat and Cheese

These 20-minute crispy tortilla pockets with meat and cheese are a fun, fast dinner for busy days. The outside turns golden and crisp in a dry skillet, while the center stays juicy with seasoned ground meat and melted cheese. The recipe serves two and requires no oven.

Total time20 minutes

Serves2

Difficultyeasy

Recipe at a glance

• Cook the onion and ground meat in a little oil.
• Season the filling with paprika, cumin, salt, and pepper.
• Wrap the filling and grated cheese inside four tortillas.
• Toast the pockets on both sides in a dry skillet and serve immediately.

A quick dinner without turning on the oven

Start with a quickly seasoned meat filling, then wrap it with cheese inside soft tortillas. A dry skillet makes the outside crisp while the cheese melts in the center. Serve the pockets straight from the skillet while they are still hot and crunchy.

More new ideas for easy dinners

See how quick dinners are created and discover 9 new easy dinner ideas →

Ingredients

• 4 wheat tortillas
• 250 g ground beef or mixed ground meat
• 1 small onion, finely chopped
• 1 tablespoon oil, for cooking
• 1 teaspoon ground sweet paprika
• 1/2 teaspoon ground cumin or taco seasoning
• 100 g grated mozzarella or Gouda
• salt and pepper, to taste
• 2 tablespoons sour cream, for serving

Method

Make the meat filling: Heat the oil in a skillet and add the chopped onion. Cook for 3 minutes, until translucent. Add the ground meat and break it into small pieces with a wooden spoon.

Season: Once the meat has browned, after about 5 to 7 minutes, add the paprika, cumin, salt, and pepper. Stir well and cook for another 2 minutes, then remove the skillet from the heat.

Assemble the pockets: Place a tortilla on a board. Spoon one-quarter of the meat filling into the center and sprinkle with grated cheese. Fold the side edges inward, then roll the tortilla from the bottom upward to make a sealed pocket, like an envelope.

Toast until crisp: Heat a dry skillet over medium heat. Place the pockets in the skillet seam-side down. Cook for 2 to 3 minutes on each side, until golden brown and crisp and the cheese inside has melted.

Serve: Cut the pockets in half diagonally and serve with sour cream. Add a bowl of leafy salad on the side if desired.

Tips for crispy tortilla pockets

• Divide the meat filling into four equal portions so every pocket is evenly filled.
• Fold the tortilla edges securely to keep the filling inside while cooking.
• Place each pocket seam-side down first so it seals in the skillet.
• Use a dry skillet without additional oil for the final toasting.
• Serve immediately while the outside is crisp and the cheese is melted.

Plan your next quick dinner

Explore 7 quick dinners for a new week, from pepper spaghetti to veal saltimbocca →

Frequently asked questions

How long do the tortilla pockets take to prepare?

Dinner for two is ready in about 20 minutes.

Which ground meat can I use?

You can use ground beef or mixed ground meat.

Which cheese works well in the filling?

Use 100 g grated mozzarella or Gouda.

How do I fold a tortilla into a pocket?

Place the filling in the center, fold the side edges inward, and roll the tortilla from the bottom upward like an envelope.

Do I need oil for the final toasting?

No. Toast the pockets on both sides in a well-heated dry skillet.

15-Minute Creamy Pasta with Spinach and Chickpeas

This 15-minute creamy pasta with spinach and chickpeas is an easy dinner for busy days. Cream cheese creates a smooth sauce, baby spinach adds freshness, and chickpeas bring a satisfying texture. The recipe serves two and is simple enough for complete beginners.

Total time15 minutes

Serves2

Difficultyeasy

Recipe at a glance

• Cook the pasta until al dente and reserve some of the cooking water.
• Briefly cook the garlic and chickpeas in olive oil.
• Make a smooth sauce with cream cheese and cooking cream or pasta water.
• Add the spinach and pasta, toss well, and finish with Parmesan.

Why this creamy pasta works for a quick dinner

Pasta, chickpeas, and spinach come together in a creamy dish that even beginners can prepare. The sauce is made while the pasta cooks, helping dinner reach the table quickly. Reserved pasta water adjusts the consistency of the sauce, while Parmesan adds the finishing touch.

More new ideas for easy dinners

See how quick dinners are created and discover 9 new easy dinner ideas →

Ingredients

• 200 g pasta (penne, fusilli, or shells)
• 1 tablespoon olive oil
• 2 garlic cloves, finely chopped
• 1 can chickpeas (about 240 g drained weight, rinsed)
• 100 g fresh baby spinach
• 2 heaped tablespoons cream cheese (herb-flavored or plain)
• 50 ml cooking cream or reserved pasta water
• salt and freshly ground black pepper, to taste
• 1 pinch ground nutmeg
• 20 g grated Parmesan, for serving

Method

Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Before draining, reserve about 100 ml of the cooking water.

Cook the garlic and chickpeas: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped garlic and stir for about 30 seconds, until fragrant. Do not let it burn or brown. Add the rinsed chickpeas and cook for 2 to 3 minutes.

Make the sauce: Add the cream cheese and cooking cream or 50 ml of the reserved pasta water to the skillet. Stir well over low heat until the cheese has completely melted and the sauce is smooth. Season with salt, pepper, and a pinch of nutmeg.

Add the spinach and pasta: Add the fresh spinach to the skillet and stir for 1 to 2 minutes, until wilted. Add the drained pasta.

Serve: Toss everything together well. If needed, add a little more pasta water for extra creaminess. Sprinkle with Parmesan and serve immediately.

Tips for a smooth, creamy sauce

• Reserve about 100 ml of the pasta cooking water before draining.
• Cook the garlic for only about 30 seconds and do not let it brown.
• Stir the cream cheese into the sauce over low heat.
• If the sauce is too thick, gradually add a little more reserved pasta water.
• Add the spinach just before the pasta and cook it only until wilted.

Plan your next quick dinner

Explore 7 quick dinners for a new week, from pepper spaghetti to veal saltimbocca →

Frequently asked questions

How long does this creamy pasta take to prepare?

Dinner for two is ready in about 15 minutes.

Which pasta shapes work for this recipe?

You can use penne, fusilli, or pasta shells.

Why should I reserve the pasta cooking water?

You can use it instead of cooking cream or add it as needed to adjust the consistency of the sauce.

How do I keep the garlic from turning bitter?

Cook it over medium heat for only about 30 seconds and do not let it brown.

When should I add the fresh spinach?

Add it to the finished sauce and stir for 1 to 2 minutes, until wilted, before adding the pasta.