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

This Thai basil pork stir-fry is inspired by the classic Thai dish pad bai horapa. Sweet Thai basil brings a bold, peppery flavor that pairs beautifully with savory soy sauce and garlic. The addition of crisp bok choy adds a fresh, leafy crunch, making this a balanced and satisfying meal.

Ready in just 20 minutes, this stir-fry is perfect for busy weeknights. Serve it over fluffy jasmine rice and drizzle with a tangy sriracha lime sauce for a burst of heat and acidity. It’s a quick way to bring the vibrant flavors of Thailand to your table.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit Baby Bok ChoyView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce Thai BasilView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon Fish SauceView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 pack Microwaveable Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Mince the garlic. Halve the lime; cut one half into wedges for serving. Trim the root ends from the bok choy, then thinly slice the stalks and leaves crosswise. Halve, peel and thinly slice the shallot. Pick the basil leaves from the stems and roughly chop half of them.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add the shallot and cook, tossing, until softened, about 3 minutes. Add the ground pork, breaking it up into pieces and spreading it in an even layer. Cook without stirring until browned on the bottom, about 4 minutes. Add all but a pinch of the minced garlic and toss. Cook until fragrant and the pork is cooked through, about 1 minute more.
3. Meanwhile, in a small bowl, stir together 1 tablespoon water and 1½ teaspoons sugar. Microwave until the sugar dissolves, about 30 seconds. Stir in the remaining garlic, a squeeze of lime juice, 1½ teaspoons fish sauce and ½ teaspoon sriracha (adjust sriracha to taste). Set the sauce aside.
4. Add the sliced bok choy and 1 tablespoon soy sauce to the pan with the pork. Cook, tossing, until the bok choy is tender, about 3 minutes. While the bok choy cooks, massage the rice packet to break up the grains, then microwave according to package instructions.
5. Stir the chopped basil and a squeeze of lime juice into the pan. Season with additional 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 to taste. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground chicken, turkey or beef would work well in this stir-fry. Adjust cooking time as needed.

What can I substitute for fish sauce?

You can use soy sauce or tamari as a substitute, but the flavor will be slightly different. Add a splash of lime juice to mimic the tanginess.

Is this recipe gluten-free?

Yes, as long as you use gluten-free soy sauce or tamari. The other ingredients are naturally gluten-free.