Before starting, wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): Mild: 1/8 tsp Medium: 1/4 tsp Spicy: 1/2 tsp Extra-spicy: 1 tsp Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, separate bok choy leaves and stems. (TIP: Rinse bok choy leaves to wash away any hidden dirt.) Cut stems into 1-inch pieces. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Zest half the lime (whole lime for 4 ppl), then cut into wedges. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!)

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bok choy stems. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 2-3 min. Transfer bok choy stems to a plate.

Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then add pork and onions. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**

Add ginger, garlic puree and 1/2 tsp chilis. (NOTE: Reference heat guide.) Sprinkle brown sugar over pork. Cook, stirring often, until aromatics are fragrant and pork is dark golden-brown, 2-3 min. Stir in lime zest, soy sauce, bok choy stems, bok choy leaves and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, scraping up any browned bits from the bottom of the pan, until bok choy leaves wilt, 1 min.

Thinly slice basil leaves. Fluff rice with a fork. Divide rice between plates. Top with pork, veggies and any remaining sauce from the pan. Sprinkle basil over top. Squeeze a lime wedge over top, if desired.