Thai Basil Pork (Pad Kra Pao)

Preheat Flatrock to medium heat. Add oil and spread evenly. On one side of the griddle, cook bok choy, chives, and green onions until just barely wilted. Add in minced garlic to the vegetables. Reduce heat on the vegetable side to low. On the other side of the griddle, cook ground pork, breaking up any large pieces. While the pork continues to cook, mix the sauce by whisking together soy sauces, oyster sauce, fish sauce, sugar, and chili crisp in a small bowl. Once the pork is no longer pink, pour over the sauce and toss to coat. Add in the cooked vegetables and garlic. Right before service, mix in the basil and the stock. Cook for another few minutes to crisp some of the pork. Serve with white rice and additional chili crisp if desired. Diced Thai red chili peppers, sriracha, or other hot sauce can be substituted for the chili crisp.