Pork and Thai Basil Stir-Fry with Bok Choy, Basmati Rice, and Sriracha Lime Sauce

(from castro15’s recipe box)

Categories: Asian

Ingredients

  • 4 clove Garlic
  • 2 Lime
  • 4 Bok Choy
  • 2 Shallot
  • 1/2 ounce Thai Basil
  • 20 ounce Ground Pork
  • 1 teaspoon Sriracha
  • 4 tablespoon Soy Sauce
  • 2 pack Steamed Basmati Rice

Directions

  1. 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.

  2. 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.

  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.

  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 rice by massaging packets with your hands. Cook 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 over. Drizzle with sauce and remaining sriracha (to taste). Serve with lime wedges to the side.

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