WHO: Gingerroot is a Hawaii-based art educator and mom of two.
WHAT: A fragrant, almost one-pot meal with just the right amount of sweet and salty.
HOW: Make like you’re preparing risotto, but ditch the constant stirring.
WHY WE LOVE IT: Because of the pork and the coconut milk, you might think this dish is rich. But it's not -- it’s lightly perfumed from the coconut milk, not too heavy, and so satisfying. We'd eat it as a savory breakfast, too.
Photo 1 of 4
This is about to be one of the best weeknight dinners you've had yet.
Photo 2 of 4
After you've browned the pork, cook the remaining aromatics and stir in the rice. Up next? The stock and coconut milk.
Photo 3 of 4
While your rice bubbles away, crisp up the scallions. Watch them closely, as they can easily burn. This is right where you want them.
Photo 4 of 4
Stir in the pork; bok choy; crisped up scallions. Don't forget the lime.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.