Chef critique

Gingery Pork & Cabbage Rice Bowls

This is a quick, well-sequenced weeknight meal, but it incorrectly applies intact-meat temperature and resting guidelines to thinly sliced stir-fry pork.

Score: 7/10

Suggested fixes

Convert the prep tasks in Instruction 2 into concise prose.
Add 1/4 to 1/2 teaspoon of Morton kosher salt to the cabbage and carrots when they are added to the skillet in Instruction 6.
Remove the target temperature and resting time in Instruction 7, and instead instruct the cook to toss until the pork is cooked through and no longer pink.

Issues

medium / cookability: Taking the temperature of thinly sliced pork in a fast stir-fry to hit 145°F is impractical. Furthermore, sliced meat in a stir-fry does not require a resting period like an intact roast or steak.
low / clarity: Instruction 2 uses a bulleted list for a series of independent prep tasks. Bullet lists should be reserved for mixtures of more than three ingredients, located at the step where they enter the action.
low / flavor: A full pound of cabbage and carrots is stir-fried without any salt. While the sauce provides a small amount of soy sauce, the vegetables will be underseasoned and take longer to release moisture without their own seasoning.

Strengths

Pre-salting the pork uses an accurate ratio and gives the meat time to absorb the seasoning.
The workflow is well-designed, having the cook prepare ingredients before starting the fast-paced stir-fry and cooking the main dish while the rice simmers.