Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/2" slices and coarsely chop leaves. Keep stems and leaves separate.

Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a mixing bowl, combine cornstarch and 1 Tbsp. water.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add ground pork, Asian garlic, ginger & chile seasoning (use less if spice-averse), and 1/2 tsp. salt to hot pan.

Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes.

Transfer pork to a plate. Keep pan over medium-high heat.

Add 1 tsp. olive oil, white portions of green onions, bok choy stems, and bell pepper to hot pan. Stir occasionally until tender, 6-8 minutes.

Return pork to pan and stir until combined. Add sauce, bok choy leaves, cornstarch mixture, 1/4 cup water, and 1/4 tsp. salt. Stir occasionally until sauce thickens and bok choy leaves are wilted, 3-4 minutes.

While stir-fry cooks, continue recipe.

In a large microwave-safe bowl, combine rice, 11/2 cups water, and 1/2 tsp. salt. Leave at least 3” of room on top to prevent overboil.

Cover with a damp paper towel. Microwave covered until water is absorbed, 6-7 minutes.

Carefully remove from microwave. Stir in sesame oil.

Plate dish as pictured on front of card, topping rice with pork mixture and garnishing with green portions of green onions and crispy onions. Bon appétit!