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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Baby Bok Choy
Precooked White Rice
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 packet 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 leaves over. Drizzle with sauce and remaining sriracha (to taste). Serve with lime wedges to the side.