Pork and Thai Basil Stir-Fry

🥘 Ingredients

• Thai basil
  ½ ounce
• baby bok choy
  4 unit
• fish sauce
  1 tbsp
• garlic
  4 clove
• ground pork
  20 oz
• lime
  2 unit
• microwaveable jasmine rice
  2 pack
• shallot
  2 unit
• soy sauce
  4 tbsp
• sriracha
  1 tsp
• sugar
  1 tbsp
• vegetable oil
  2 tsp

🍳 Cookware

• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Salt and pepper? Mince garlic . Halve lime ; cut one half into wedges. Trim and discard bottom root ends from baby bok choy , then thinly slice the stalks and leaves crosswise. Halve, peel, and thinly slice shallot . Pick Thai basil leaves from stems and chop half.

   garlic: 4 clove, lime: 2 unit, baby bok choy: 4 unit, shallot: 2 unit, Thai basil: ½ ounce
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add shallot and cook, tossing, until softened, about ⏱️ 3 minutes . Add ground pork , breaking it up into pieces and spreading it out in a layer. Cook without stirring until browned on bottom, about ⏱️ 4 minutes . Toss in all but a pinch of garlic. Garnish all produce. Cook until fragrant and pork is cooked through, 1 minute more.

   vegetable oil: 2 tsp, ground pork: 20 oz
3. 

   3

   Meanwhile, stir together 1 TBSP water and 1½ tsp sugar in a small bowl . Warm in microwave until sugar dissolves, about ⏱️ 30 seconds . Stir in remaining garlic, a squeeze of lime, 1½ tsp fish sauce , and ½ tsp sriracha (we sent more fish sauce and sriracha; use the sriracha to taste). Set aside.

   sugar: 1 tbsp, fish sauce: 1 tbsp, sriracha: 1 tsp
4. 

   4

   Add bok choy and 1 TBSP soy sauce (1 pack) to pan with pork. Cook, tossing, until bok choy is tender, about ⏱️ 3 minutes . Meanwhile, break up microwaveable jasmine rice by massaging the packet with your hands. Cook in microwave according to package instructions.

   soy sauce: 4 tbsp, microwaveable jasmine rice: 2 pack
5. 

   5

   Stir chopped basil and a squeeze of lime into pan. Season with more lime and soy sauce to taste.
6. 

   6

   Divide rice between plates and top with stir-fry. Scatter remaining basil leaves over the top. Drizzle with sauce and remaining sriracha to taste. Serve with lime wedges to the side.