All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Let flavor and freshness be your guide, and you'll find all paths lead back to this dinner, which blends the earthy, the salty, and the sweet for the best of all three. Plus, you have fresh bok choy, carrots, and green onion, and yummy ground pork, all on a bed of fluffy rice. The road to flavor town is simple; your destination is here. Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using 24 oz. ground pork, follow same instructions as ground pork in Step 3, seasoning with ¼ tsp. salt and a pinch of pepper and cooking in batches if necessary.
If using ground turkey, follow same instructions as ground pork in Step 3, cooking with a pinch of salt and pepper and breaking up meat with a spoon until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
If using ground beef, follow same instructions as ground pork in Step 3, cooking with a pinch of salt and pepper and breaking up meat with a spoon until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Cook the Rice
Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and fluff in white portions of green onions (prepared in a later step) until combined. Cover and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves, keeping stems and leaves separate.
Peel, trim, and thinly slice carrot on an angle.
Trim and thinly slice green onions, keeping white and green portions separate.
Halve lime. Cut one half into wedges and juice the other half.
Cook the Pork
In a mixing bowl, combine cornstarch, pho concentrate, 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 pork to hot pan and stir occasionally, breaking up meat with a spoon, until browned and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Stir cornstarch-soy sauce mixture and add to pan. Bring to a simmer. Once simmering, stir constantly until mixture thickens slightly, 1-2 minutes.
Remove pork to a bowl. Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook pork to medium heat and add 1 tsp. olive oil. Add carrots to hot pan and stir occasionally until starting to soften, 4-5 minutes.
Add bok choy stems and stir occasionally until softened, 2-3 minutes.
Stir in bok choy leaves and 2 tsp. lime juice until leaves are just wilted, 1-2 minutes.
Remove from burner and stir in sweet chili sauce. If desired, add ground pork and combine.
Finish the Dish
Plate dish as pictured on front of card, topping rice with vegetables and pork. Garnish with green portions of green onions and squeeze lime wedges over dish (to taste). Bon appétit!
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