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

This vibrant stir-fry brings together the bold, peppery notes of Thai basil with savory ground pork and crisp bok choy. Inspired by classic Thai flavors, the dish is balanced with a tangy sriracha lime sauce that adds just the right amount of heat.

Ready in under 35 minutes, this recipe is perfect for a quick weeknight dinner. Serve over fluffy jasmine rice and garnish with fresh basil and lime wedges for a restaurant-quality meal at home.

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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 bottom 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. Toss in 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 the sauce 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 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 if desired. 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 work well in this recipe. Adjust cooking time as needed to ensure the meat is fully cooked.

Is this dish gluten-free?

The recipe as written contains soy sauce, which typically has wheat. To make it gluten-free, use tamari or a gluten-free soy sauce alternative.

Can I make this stir-fry ahead of time?

Yes, you can prepare the stir-fry in advance and reheat it in a pan or microwave. Store it in an airtight container in the refrigerator for up to 3 days.