Express
Thai-Style Pork Rice Bowl
with bok choy and carrots
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Soy
Chef
Jimmy Cababa
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In Your Box (serves 4)
- 16 oz. Ground Pork
- 16 oz. Carrot
- 10.94 oz. Long Grain White Rice
- 10 oz. Sliced Bok Choy
- 4 oz. Sweet Chili Sauce
- 1 Lime
- 6 tsp. Pho Vegetable Broth Concentrate
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⅘ fl. oz. Tamari Soy Sauce
- 2 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) 2PZed439
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Calories680
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Carbohydrates92g
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Net Carbs88g
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Fat22g
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Protein30g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium 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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Rice
Bring a medium pot with rice and 2 1/2 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 set aside.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Peel, trim, and thinly slice carrot on an angle.
Halve lime. Cut one half into wedges and juice the other half.In a mixing bowl, combine cornstarch, pho base, soy sauce, and 1/3 cup water until cornstarch is dissolved. Set aside. -
3 Cook the Pork
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 in cornstarch mixture and 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 and set aside. Wipe pan clean and reserve. -
4 Cook Vegetables and Finish Dish
Return pan used to cook pork to medium heat and add 2 tsp. olive oil.
Add carrots, 1/4 tsp. salt, and 2 Tbsp. water to hot pan. Cover and stir occasionally until beginning to soften, 4-6 minutes.Add bok choy and 2 tsp. lime juice and stir until bok choy softens, 2-4 minutes.Stir in sweet chili sauce until heated through, 1-2 minutes.Remove from burner.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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