Ingredients Jump to Instructions ↓

  1. 1 fresh green chile, sliced, or chili paste or crushed red pepper flakes

  2. 3 tablespoons fish sauce

  3. 2 tablespoons peanut oil or other vegetable oil (not olive oil)

  4. 2 garlic cloves, minced (1 tablespoon)

  5. 1 tablespoon minced peeled fresh ginger

  6. 2 scallions (both white and green parts), minced (about 3 tablespoons)

  7. 3 ounces boneless pork, such as shoulder or loin, cut into 2 x 1/2-inch strips

  8. 1 cup shredded bok choy or other similar green vegetable

  9. 1 1/2 cups cooked jasmine or basmati rice

  10. Sprigs of fresh cilantro, for garnish

  11. 1/2 cucumber, peeled and cubed

  12. 1 or 2 fresh lime wedges for garnish

Instructions Jump to Ingredients ↑

  1. « » Combine the chile and 2 tablespoons of the fish sauce in a small dipping bowl. Set aside. Heat a well-seasoned wok or frying pan over high heat. Add the oil and almost immediately add the garlic, ginger, and 2 tablespoons of scallions. Stir constantly for about 40 seconds. Be careful not to burn the mixture. Add the pork and continue to stir for 3 minutes, or until the pork is no longer pink.

  2. Stir in the bok choy and cook until it is just tender, a couple of minutes. Stir in the cooked rice. Add the remaining tablespoon of fish sauce and heat through, about 2 minutes.

  3. Serve immediately, garnish with cilantro, cucumber, the remaining tablespoon of scallion, and the lime. Serve the dipping sauce on the side.


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