Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce.Heat Guide for Step 5: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicy and 1 tsp (2 tsp) extra-spicy! Remove outer layer of lemongrass, then halve lengthwise. Place on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush.Using a strainer, rinse rice until water runs clear.Add rice and lemongrass to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

Separate bok choy leaves from stems. Place in a strainer and rinse under cool water. Pat dry with paper towels, then cut stems into 1-inch pieces.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Break up pork into smaller pieces. Add bok choy stems. Cook, stirring often, until no pink remains in pork, 4-5 min.**Add brown sugar and ginger-garlic puree. Cook, stirring often, until mixture is fragrant and turns dark-brown, 2-3 min.

Meanwhile, thinly slice green onions.Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)

Stir in vegetarian oyster sauce, bok choy leaves, 1/4 cup (1/2 cup) water and 1/8 tsp (1/4 tsp) chilies (NOTE: Reference heat guide). Cook, stirring often, until bok choy leaves wilt.Remove from heat, then season with salt and pepper, to taste.

Remove and discard lemongrass. Fluff rice with a fork, then stir in half the green onions and half the crispy shallots. Divide rice between bowls. Top with caramelized pork and bok choy mixture. Sprinkle with remaining green onions and remaining crispy shallots.Drizzle sriracha and sprinkle any remaining chilies over top, if desired.