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

This vibrant stir-fry takes inspiration from the classic Thai dish pad bai horapa, where sweet Thai basil takes center stage. Unlike its Italian cousin, Thai basil has a bold, peppery kick that pairs beautifully with savory soy sauce and garlic. Here, it joins forces with tender ground pork and crisp baby bok choy for a quick weeknight dinner that’s bursting with flavor.

Ready in just 20 minutes, this recipe is all about big taste with minimal effort. A zesty sriracha lime sauce ties everything together, drizzled over fluffy jasmine rice. It’s a simple, satisfying meal that brings the essence of Thai street food to your home kitchen.

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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

1 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 and 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 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 it 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 whole 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 work well in this stir-fry. Adjust cooking time as needed.

What can I substitute for fish sauce?

Soy sauce or tamari can replace fish sauce, though the flavor will be less authentic. Add a splash of lime juice to mimic the tanginess.

Can I use fresh jasmine rice instead of microwaveable?

Absolutely. Cook 1 cup of dry jasmine rice according to package directions, which typically takes about 15 minutes.