• 4 clove garlic
• 2 lime
• baby bok choy
• 2 shallot
• ½ ounce thai basil
• 20 ounce ground pork
• 1.5 teaspoon fish sauce
• ½ teaspoon sriracha
• 4 tablespoon soy sauce
• steamed basmati rice
• 2 teaspoon vegetable oil
• 1.5 teaspoon sugar
• salt
• pepper

• Mince garlic, halve limes, cut one lime into wedges
• Trim and discard bottom root ends from bok choy, then thinly slice stalks and leaves crosswise
• Halve, peel, and thinly slice shallots
• Pick basil leaves from stems and roughly chop half

Cook pork

• Heat a large drizzle of oil in a large pan over medium-high heat. add shallots and cook, tossing, until softened, about 3 minutes.
• Add pork, break up meat into pieces, spread out in pan, and gently press down. cook without stirring until browned on bottom, about 4 minutes.
• Toss in garlic. cook until fragrant, 1 minute more.

Make sauce

• Stir together 1 tbsp water and 1½ tsp sugar in a small bowl.
• Warm in microwave until sugar dissolves, about 30 seconds.
• Stir in a squeeze of lime, 1½ tsp fish sauce, and ½ tsp sriracha. set aside.

Cook bok choy and rice

• Add bok choy and 2 tbsp soy sauce to pan with pork.
• Cook, tossing, until bok choy is tender, about 3 minutes.
• Meanwhile, cook rice.

Finish stir-fry

• Stir chopped basil and a squeeze of lime into pan.
• Season with more lime and soy sauce (to taste).

Plate and serve

• Divide rice between plates and top with stir-fry.
• Scatter remaining basil over.
• Drizzle with sauce and remaining sriracha.
• Serve with lime wedges to the side