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Pork and Thai Basil Stir-Fry

Pork and Thai Basil Stir-Fry

with Quick-Pickled Veggies and Spicy Crema

Hall Of Fame
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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 amount of green to a dish that has bok choy, the crisp Asian green.

Tags:Spicy
Allergens:FishSoyWheat

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

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 clove

Garlic

2 unit

Lime

4 unit

Baby Bok Choy

2 unit

Shallot

½ ounce

Thai Basil

20 ounce

Ground Pork

1.5 teaspoon

Fish Sauce

(ContainsFish)

1 teaspoon

Sriracha

4 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

2 pack

Microwavable White Rice

Not included in your delivery

2 teaspoon

Vegetable Oil

1.5 teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2259 kJ
Calories540 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate50 g
Sugar6 g
Dietary Fiber4 g
Protein30 g
Cholesterol90 mg
Sodium820 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
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Mince garlic. Halve limes; cut one lime into wedges. Trim and discard bottom root ends from bok choy, then thinly slice stalks and leaves crosswise. Halve, peel, and thinly slice shallots. Pick basil leaves from stems; discard stems. Roughly chop half the leaves (save remainder for garnish).

2

Heat a large drizzle of oil in a large pan over medium-high heat. Add shallots and cook, tossing, until softened, about 3 minutes. Add pork. Break up meat into pieces, spread out in pan, and gently press down. Cook without stirring until browned on bottom, about 4 minutes. Toss in garlic. Cook until fragrant, 1 minute more.

3

Stir together 1 TBSP water and 1½ tsp sugar in a small bowl. Warm in microwave until sugar dissolves, about 30 seconds. Stir in 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.

4

Add bok choy and 2 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. Heat in microwave according to package instructions.

5

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

6

Divide rice between plates and top with stir-fry. Scatter remaining basil leaves over. Drizzle with sauce and remaining sriracha (to taste—you might want to leave out both for the kids). Serve with lime wedges to the side.