Careme

Ingredients

• Ground Pork

  12 ounces $5.99
• Organic Baby Bok Choy

  12 ounces $2.99
• Organic Jasmine Thai White Rice

  1/2 cup dry $4.19
• Garlic

  3 cloves
• Fresh ginger

  1 tablespoon grated
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Chile crisp

  1 tablespoon, plus more to serve
• Ground Sichuan peppercorns

  1/2 teaspoon
• Cornstarch

  1 teaspoon
• Sugar

  1 teaspoon
• Neutral cooking oil

  2 teaspoons
• Water

  1 tablespoon

Instructions

1. Rinse the rice. Mince the garlic, grate the ginger, and cut the bok choy into 1-inch pieces, keeping the stems and leafy tops separate.
2. Combine the rice with 3/4 cup water and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and rest, covered, for 5 minutes.
3. Whisk together the soy sauce, rice vinegar, chile crisp, Sichuan peppercorns, cornstarch, sugar, and 1 tablespoon water.
4. Heat a large skillet or wok over medium-high heat. Add 1 teaspoon oil and the pork, then stir-fry for 5–7 minutes, breaking it into browned crumbles, until it reaches 160°F; transfer to a plate.
5. Add the remaining oil and bok choy stems to the hot pan. Stir-fry for 2 minutes, then add the leafy tops, garlic, and ginger and cook for 1 minute.
6. Return the pork to the pan, stir in the sauce, and toss for 1–2 minutes until glossy and lightly thickened.
7. Fluff the rice, divide it between two bowls, and plate the pork and bok choy over the top with extra chile crisp if desired.