Meal Kit
Thai-Style Pork Rice Bowl
with bok choy and carrots
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
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
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⅖ 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.
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Nutrition (per serving)
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Calories770
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Carbohydrates95g
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Net Carbs89g
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Fat27g
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Protein34g
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Sodium1720mg
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
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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1 Cook the Rice
Bring a small pot with rice and 11/4 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. -
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. Cut one half into wedges and juice the other half. -
3 Cook the Ground Pork
In a mixing bowl, combine cornstarch, pho base, 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 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. 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 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. -
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!
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