Spicy Thai Basil Pork Stir-Fry with Bok Choy and Jasmine Rice

Inspired by the classic Thai dish pad bai horapa, this pork stir-fry gets its bold flavor from sweet Thai basil. The herb’s peppery notes pair perfectly with savory soy sauce and garlic, while crisp bok choy adds a fresh crunch. A quick sriracha lime sauce ties everything together for a vibrant, satisfying meal.

Ready in just 35 minutes, this recipe is perfect for busy weeknights. Serve over fluffy jasmine rice and customize the heat with extra sriracha or lime wedges on the side.

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Ingredients

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

4 unit Baby Bok ChoyView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce Thai BasilView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon Fish SauceView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

4 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 pack Microwaveable Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Mince the garlic. Halve the limes; cut one lime into wedges for serving. Trim and discard the root ends from the bok choy, then thinly slice the stalks and leaves crosswise. Halve, peel and thinly slice the shallots. Pick the basil leaves from the stems and roughly chop half of them.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add the shallots and cook, tossing, until softened, about 3 minutes. Add the ground pork, break it up into pieces, spread it out in the pan and gently press down. Cook without stirring until browned on the bottom, about 4 minutes. Add the garlic and cook until fragrant, 1 minute more.
3. In a small bowl, stir together 1 tablespoon water and 1½ teaspoons sugar. Microwave until the sugar dissolves, about 30 seconds. Stir in a squeeze of lime juice, 1½ teaspoons fish sauce and ½ teaspoon sriracha (adjust sriracha to taste). Set aside.
4. Add the sliced bok choy and 2 tablespoons soy sauce to the pan with the pork. Cook, tossing, until the bok choy is tender, about 3 minutes. Meanwhile, break up the rice by massaging the packets with your hands, then microwave according to package instructions.
5. Stir the chopped basil and a squeeze of lime juice into the pan. Season with more lime juice and soy sauce to taste.
6. Divide the rice between plates and top with the stir-fry. Scatter the remaining basil leaves over the top. Drizzle with the prepared sauce and additional sriracha if desired. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well as substitutes. Adjust cooking time as needed to ensure they are fully cooked.

Is this dish gluten-free?

The recipe uses soy sauce, which contains wheat. For a gluten-free version, use tamari or coconut aminos instead.

Can I make this stir-fry ahead of time?

Yes, you can prepare the stir-fry and rice in advance. Store separately in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.