Thai-Inspired Pork Spring Roll Bowls

Meanwhile, separate bok choy leaves, then cut crosswise into 1-inch pieces. Peel, then grate or mince 1 tbsp ginger.

Add peanut butter, 1/2 tsp Thai Seasoning, 1 tsp sugar, 3/4 tsp soy sauce, 1/2 tsp ginger, 1/2 tsp garlic puree and 2 tbsp hot tap water (dbl all for 4 ppl) to a small bowl. (NOTE: Reference garlic guide and step 3 ginger guide.) Stir until smooth. Set aside. (NOTE: This is your peanut satay sauce.)Stir together oyster sauce, remaining soy sauce, remaining Thai Seasoning, 3 tbsp water and 1/4 tsp sugar (dbl both for 4 ppl) in another small bowl. (NOTE: This is your stir-fry sauce.)

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add remaining garlic puree and 2 tsp ginger. (NOTE: Reference step 4 ginger guide.) Season with pepper. Cook, stirring often, until fragrant, 30 sec. Transfer pork to a plate.

Return the pan to medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bok choy. Cook, stirring often, until slightly softened, 1-2 min. Add pork, coleslaw cabbage mix and stir-fry sauce. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Season with pepper, to taste. Remove the pan from heat. Tear half the basil into the pan, then stir to combine.