Thai-style pork rice bowl

Updated at: Tue, 12 Mar 2024 17:32:13 GMT

Step 1

Bring a small pot with rice and 1¼ cups water to a boil. Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes. Remove from burner and fluff rice. Cover and set aside. While rice cooks, continue recipe.

Step 2

Peel, trim, and thinly slice carrot on an angle. Remove any discolored outer leaves from bok choy and trim ends. Cut into ½" strips. Halve lime. Cut one half into wedges and juice the other half.

Step 3

In a mixing bowl, combine cornstarch, pho base, soy sauce, and ¼/ cup water until cornstarch is dissolved. Place a large non stick pan over medium-high heat and add 1 tsp olive oil. Add ground pork to hot pan. Break up pork until no pink remains and internal temp reaches 160 degrees, 5-7 minutes. Stir cornstarch-soy sauce mixture to re-combine and add to pan with pork. Bring to a simmer. Once simmering, stir constantly until slightly thickened, 1-2 minutes. Remove from burner. Transter ground pork to a bowl or plate. Reserve pan; no need to wipe clean.

Step 4

Return pan used to cook pork to medium heat and add 1 tsp. olive oil. Add carrots to hot pan and stir occasionally until beginning to soften, 4-5 minutes. Add bok choy and 2 tsp. lime juice and stir until bok choy just softens, 2-4 minutes. Remove from burner and stir in sweet chili sauce. If desired, add ground pork and stir to combine

Step 5

Plate dish as pictured on front of card, topping rice with vegetables and pork. Squeeze lime wedges over dish to taste.

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