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Spicy Sambal Pork Stir-Fry

Spicy Sambal Pork Stir-Fry with Bok Choy and Cashews

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We’re big fans of sampling hot sauces from around the world, and once we tried sambal oelek, we never looked back. Popular in Indonesian and Malaysian cuisines, the sweet and spicy paste balances ground chiles, brown sugar, and salt. In this recipe, Chef Suzanne is using the condiment to add zip to stir-fried pork, crisp green beans, and tender bok choy. It’s all served over fluffy jasmine rice and garnished with crunchy cashews.
  • Spicy
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
By Chef Suzanne

By Chef Suzanne

  • Calories 870
  • Protein 38g
  • Total Carb 83g
  • Total Fat 44g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • jasmine rice
    • 3/4 cup
    • jasmine rice
  • green beans
    • 8 ounces
    • green beans
  • baby bok choy
    • 8 ounces
    • baby bok choy
  • scallions
    • 2
    • scallions
  • roasted salted cashews
    • 2 ounces
    • roasted salted cashews
  • ginger
    • 1/4 ounce
    • ginger
  • garlic
    • 2 cloves
    • garlic
  • red onion
    • 1
    • red onion
  • ground pork
    • 10 ounces
    • ground pork
  • sambal oelek
    • 2 tablespoons
    • sambal oelek
  • chicken stock
    • 8 ounces
    • chicken stock

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium high-sided pan

Cooking Steps

  1. Cook Rice

    Cook Rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully evaporated, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover to keep warm until ready to serve.

  2. Prepare Ingredients

    Prepare Ingredients

    While rice cooks, rinse all produce. Trim and discard ends of green beans (line up the ends to cut them all together). Halve bok choy lengthwise and rinse thoroughly—it tends to hide a lot of dirt between its leaves. Cut crosswise into 1-inch pieces, keeping bulbs and leaves separate. Trim and discard scallion roots and thinly slice. Roughly chop cashews. Trim and discard skin of ginger. Mince garlic. Peel onion, halve, and thinly slice. 

  3. Cook Pork

    Cook Pork

    Pat pork dry with paper towel. Heat ½ tablespoon canola oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add pork. Season with ¼ teaspoon salt and pepper as desired. Cook, breaking up, until cooked through and no longer pink, about 5 minutes. Using a slotted spoon, transfer pork to a medium bowl and set aside. Discard excess fat, reserving pan. 

  4. Stir-Fry Vegetables

    Stir-Fry Vegetables

    Wipe pan from pork clean and return to medium-high heat with 1 tablespoon canola oil. When oil is shimmering, add whole ginger knob and onion. Cook, stirring, until onions are soft and browning, 3-4 minutes. Add green beans, bok choy bulbs, garlic, ½ tablespoon canola oil, and ½ teaspoon salt. Cook, stirring, until tender, 5 minutes more. Remove and discard ginger. Transfer vegetables to bowl with pork. Reserve pan. 

  5. Simmer Sauce

    Simmer Sauce

    Add sambal oelek and half of chicken stock to pan from vegetables over medium-high heat. Simmer until reduced by half, 2-3 minutes. Return pork and stir-fried vegetables to pan and add bok choy leaves. Cook, stirring, until warmed through and combined, 1-2 minutes. Save remaining chicken stock for another recipe.

  6. Plate Stir-Fry

    Plate Stir-Fry

    Divide rice between serving dishes and top with spicy sambal pork stir-fry. Garnish with scallions and cashews. Dig in!

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