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, green onion, and yummy ground pork, all on a bed of fluffy rice. The road to flavor town is simple; your destination is here.
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 ground turkey, follow same instructions as ground pork in Step 3, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.
If using ground beef, follow same instructions as ground pork in Step 3, breaking up beef until no pink remains and beef reaches minimum internal temperature, 4-6 minutes.
If using steak strips, separate into a single layer and pat dry. Follow same instructions as ground pork in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
If using chicken breasts, pat dry an cut into 1” pieces. Follow same instructions as ground pork in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 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 the next step while rice cooks) until combined. Cover and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Peel, trim, and thinly slice carrot on an angle.
Halve lime. Juice one half and cut other half into wedges.
Cook the Ground 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 ground pork to hot pan. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.
Stir cornstarch-soy sauce mixture, then add to hot pan. Bring to a simmer. Once simmering, stir constantly until slightly thickened, 1-2 minutes.
Remove ground 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 carrot 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.
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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