Meal Kit
Thai-Style Pork Rice Bowl
with bok choy and carrots
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Soy
Chef
Jimmy Cababa
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 yummy ground pork, all on a bed of fluffy rice. The road to flavor town is simple; your destination is here.
In Your Box (serves 2)
- 10 oz. Ground Pork
- 2 Heads of Baby Bok Choy
- 8 oz. Carrot
- 5.47 oz. Long Grain White Rice
- 1 Lime
- 2 oz. Sweet Chili Sauce
- 4 tsp. Pho Vegetable Broth Concentrate
-
0.406 fl. oz. Tamari Soy Sauce (GF)
- 1 tsp. Cornstarch
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.
-
Nutrition (per serving) Gqyz9EOB
-
Calories740
-
Carbohydrates91g
-
Net Carbs85g
-
Fat27g
-
Protein34g
-
Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Small Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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 20 oz. ground pork, follow same instructions as 10 oz. ground pork, working in batches, if necessary.
-
If using shrimp, pat dry. Follow same instructions as ground pork in Step 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
-
If using steak strips, separate into a single layer, pat dry, and coarsely chop. 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 sliced pork, separate into a single layer, pat dry, and coarsely chop. Follow same instructions as ground pork in Step 3, stirring occasionally until no pink remains and pork reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes.
-
1 Cook the Rice
Bring a small pot with rice and 11/4 cups water to a boil. 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. -
2 Prepare the Ingredients
Peel, trim, and thinly slice carrot on an angle.
Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/2" strips.Halve lime. Juice one half and cut other half into wedges. -
3 Cook the Ground Pork
In a mixing bowl, combine cornstarch, pho concentrate, soy sauce, and 1/4 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 from burner. Transfer ground pork to a bowl or plate. Reserve pan; no need to wipe clean. -
4 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 (to taste). If desired, add ground pork and stir to combine. -
5 Finish the Dish
Plate dish as pictured on front of card, topping rice with vegetables and pork. Squeeze lime wedges over dish to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
