Pork and Thai Basil Stir-Fry

Name: Pork and Thai Basil Stir-Fry with Bok Choy, Basmati Rice, and Sriracha Lime Sauce
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 2 clove Garlic; 1 unit Lime; 2 unit Baby Bok Choy; 1 unit Shallot; ½ ounce Thai Basil; 10 ounce Ground Pork; 1.5 teaspoon Fish Sauce; ½ teaspoon Sriracha; 2 tablespoon Soy Sauce; 1 pack Microwaveable Jasmine Rice; 1 teaspoon Vegetable Oil; 1.5 teaspoon Sugar; Salt; Pepper

with Bok Choy, Basmati Rice, and Sriracha Lime Sauce

Recipe Development TeamPublished on September 14, 2017

Get Free Steak + 10 Free Meals

Inspired by the Thai dish pad bai horapa, this pork stir-fry gets its main flavors from the horapa—that’s sweet Thai basil. The herb has a more bold and peppery flavor than its Italian counterpart, matching up nicely against the savory overtones of ingredients like soy sauce and garlic. It also adds an extra leafy accent to accompany the veggies—here, that’s bok choy, the crisp Asian green.

Tags:

Gluten-free

•Spicy

Allergens:

Fish

•Soy

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 clove

Garlic

1 unit

Lime

2 unit

Baby Bok Choy

1 unit

Shallot

½ ounce

Thai Basil

10 ounce

Ground Pork

1.5 teaspoon

Fish Sauce

(Contains: Fish)

½ teaspoon

Sriracha

2 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

1 pack

Microwaveable Jasmine Rice

Not included in your delivery

1 teaspoon

Vegetable Oil

1.5 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2510 kJ

Calories600 kcal

Fat31 g

Saturated Fat11 g

Carbohydrate52 g

Sugar7 g

Dietary Fiber4 g

Protein29 g

Cholesterol90 mg

Sodium1000 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pan

•Small Bowl

Instructions

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

Heat a drizzle of oil in a large pan over medium-high heat. Add shallot and cook, tossing, until softened, about 3 minutes. Add 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. Cook until fragrant and pork is cooked through, 1 minute more.

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.

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 rice by massaging packets with your hands. Cook in microwave according to package instructions.

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

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