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.
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This is about to be one of the best weeknight dinners you've had yet.
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After you've browned the pork, cook the remaining aromatics and stir in the rice. Up next? The stock and coconut milk.
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While your rice bubbles away, crisp up the scallions. Watch them closely, as they can easily burn. This is right where you want them.
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Stir in the pork; bok choy; crisped up scallions. Don't forget the lime.