Delivery is a great idea if you’re feeling tired or lazy or if there’s a “Flight of the Concords” marathon on HBO, and you can’t tear yourself off the couch. But let’s face it, it’s not cheap and usually not healthy.
The next time you’re buying groceries, think ahead and avoid the potential gut-bomb by picking up these ingredients for my pork-pepper stir fry. It takes less than 10 minutes to cook and about that much time to prep. This is what Chinese take-out wishes it could be. 

Here’s what you’ll need:
Three fourths lb of boneless, center cut pork chops (about three chops)
2 tsp. cornstarch
1 tsp. salt
half a tsp. pepper
2 tsp. oil (I like sesame or peanut for this)
2 tablespoons chili garlic sauce (on the “Ethnic” aisle near the soy sauce)
2 tablespoons water
1 tsp. sweet and sour sauce
2 teaspoons minced garlic (about 2 cloves)
4 bell peppers (green’s the cheapest, but more colors make it prettier.)
Instant rice for three people

Get out a wok or non-stick skillet, and heat a pot of water for rice, according to package directions. While you wait for water to boil, trim the fat off the chops and cut them into half inch strips. Put pork in a shallow bowl (tupperware lids work, too) and sprinkle with one tsp. of the cornstarch, salt and pepper. In another small bowl combine the remaining cornstarch, chili garlic sauce, sweet and sour sauce and water. Put oil in wok or skillet and heat on high. Cut the peppers into strips while oil heats. Add rice to now boiling water. Add garlic and pork to skillet. Cook for three minutes, stirring often. Add peppers to skillet and stir-fry for about six minutes more or until peppers are tender and pork is no longer pink inside. Remove dish from heat, pour in chili garlic sauce mixture and toss until pork and peppers are coated with sauce.  Serve over rice. Enjoy with two friends. In your swell of pride and triumph, throw away take-out menus.