Thai Basil Pork Stir-Fry with Bok Choy and Sriracha Lime Sauce
A vibrant Thai-inspired stir-fry featuring ground pork cooked with aromatic garlic and shallots, crisp baby bok choy, and fresh Thai basil. The dish is with a tangy sriracha lime sauce that balances sweet, salty, and spicy flavors. Served over jasmine rice, this quick weeknight meal delivers authentic Southeast Asian flavors in under 30 minutes. The combination of fish sauce and soy sauce creates umami depth while the fresh basil adds brightness to every bite.
Ingredients
- 2 clove garlic, minced
- 1 unit lime, halved
- 2 unit baby bok choy, trimmed and sliced
- 1 unit shallot, halved, peeled, and sliced
- ½ ounce Thai basil, leaves picked and chopped
- 10 ounce ground pork
- 1 ½ teaspoon fish sauce
- 1 teaspoon sriracha
- 2 tablespoon soy sauce
- 1 pack microwaveable jasmine rice
- 1 teaspoon vegetable oil
- 1 ½ teaspoon sugar
- salt(optional)
- pepper(optional)
Instructions
- 1
Wash and dry all produce
- 2
Mince garlic and halve lime, cutting one half into wedges
- 3
Trim bok choy root ends and slice stalks and leaves crosswise
- 4
Halve, peel, and thinly slice shallot
- 5
Pick basil leaves from stems and roughly chop half
- 6
Heat oil in large pan over medium-high heat
- 7
Add shallot and cook until softened, tossing frequently
- 8
Add pork, breaking into pieces and spreading in layer
- 9
Cook without stirring until browned on bottom
- 10
Add garlic and cook until fragrant and pork is cooked through
- 11
Stir together water and sugar in small bowl
- 12
Warm in microwave until sugar dissolves
- 13
Stir in remaining garlic, lime juice, fish sauce, and sriracha
- 14
Add bok choy and soy sauce to pan with pork
- 15
Cook until bok choy is tender, tossing frequently
- 16
Break up rice by massaging packet and microwave according to package instructions
- 17
Stir chopped basil and lime juice into pan
- 18
Season with additional lime and soy sauce to taste
- 19
Divide rice between plates and top with stir-fry
- 20
Scatter remaining basil leaves over dish
- 21
Drizzle with sauce and additional sriracha to taste
- 22
Serve with lime wedges on the side
Tips
Break up the rice packet by massaging before microwaving for more even heating and better texture.
Don't stir the pork initially to develop a good sear and browning for maximum flavor.
Adjust sriracha and lime to your heat preference and taste for the perfect balance.
Good to Know
Refrigerate leftovers up to 3 days. Rice may become firmer when cold.
Prep vegetables and make sauce up to 1 day ahead. Cook fresh for best texture.
Serve immediately while hot for best texture and flavor contrast.
Common Mistakes
Avoid stirring pork initially to prevent steaming and develop proper browning.
Don't overcook bok choy to maintain crisp texture and vibrant color.
Substitutions
FAQ
Can I use regular basil instead of Thai basil?
Yes, though the flavor will be milder and less anise-like. Use the same amount but add it at the very end to preserve the delicate flavor.
How long will leftovers keep in the refrigerator?
Store covered for up to 3 days. The rice may become firmer and vegetables softer when reheated, but flavors remain good.
Can I make this dish vegetarian?
Replace ground pork with crumbled firm tofu or mushrooms, and substitute soy sauce for fish sauce. Cooking time remains the same.