Pork & Thai Basil Stir-Fry
with Bok Choy, Sugar Snap Peas, Yellow Squash, Carrots
and Basmati Rice
I haven’t been cooking as much as I’d like to. Getting back into the routine of school, after-school activities, and work, has really taken a toll on the goals I’ve set for myself.
This was a simple stove-top meal. I used pre-made sauce to make it go a little faster.
1 lb. ground pork
1 yellow squash, sliced
1 bok choy, chopped
1-2 carrots, julienned
1 onion, thinly sliced
1 c. sugar snap peas
1 c. Basmati rice
1 T. garlic, minced
1/4 c. Thai basil stir-fry sauce
4 T. sesame oil, divided
Trim the ends off of the peas.
Julienne the carrots.
Slice the squash.
Chop the bok choy.
Half the lime. Cut 1 half into wedges.
Start the rice. Cook according to the directions on the package. The rice should be pretty low maintenance to make.
Over medium-high heat, warm half of the sesame oil. Add the onion, cooking until soft. About 5 minutes.
Add the ground pork. Break up the meat with the Mix N Chop. Cook the pork until no longer pink, about 5 minutes. Add the garlic. Cook the meat without stirring to allow it to brown a bit.
Add the bok choy, carrots, and squash. Add the remaining sesame oil. Cook until the bok choy is wilted and the carrots are tender. Stir in the Thai basil sauce. Mix well.
Divide the rice among the plates. Serve stir-fry on top. Sprinkle with sesame seeds. Add a lime wedge.
Disclosure: Some of the links above are affiliate links. This means that I may earn a commission if you click the link and make a purchase. My Discloser Policy.