Burma: Go Light on the Meat for a Speedier Meal
While Western main courses often focus on meat and add a vegetable as a side dish, Eastern entrees tend to combine the two. Naomi Duguid, author of Burma: Rivers of Flavor, has found that members of the Shan ethnic group are especially adept at the pairing. When you cook this way, you wind up using less meat, which means dinner comes together quickly, such as in this combination of bitter broccoli rabe and slightly sweet pork tenderloin (just a quarter pound for 4 servings), which is ready in about 20 minutes.
Photo: Richard Jung