20-Minute Moo Shu Turkey Bowls with Cabbage and Buttery Rice

These Moo Shu Turkey Bowls are the ultimate weeknight dinner: ready in just 20 minutes, packed with bold flavors and way faster than delivery. Ground turkey is browned with shredded red cabbage and scallions, then simmered in a sweet and spicy sauce made with hoisin, Thai chili sauce and sweet soy glaze. A squeeze of fresh lime brightens everything up.

Spoon the saucy turkey over buttery jasmine rice and finish with a sprinkle of sesame seeds for a nutty crunch. It’s a complete meal in a bowl that will have you coming back for seconds. No fuss, just delicious!

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a small pot, combine the jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until the rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While the rice cooks, thinly slice the scallions, separating the white parts from the green tops. Quarter the lime.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the ground turkey and cook, breaking it up into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease in the pan, carefully pour it out.
4. Stir the scallion whites and shredded red cabbage into the pan with the turkey. Cook, stirring occasionally, until the vegetables are just tender, 2-3 minutes.
5. Stir in the hoisin sauce, sweet Thai chili sauce, 2½ tablespoons sweet soy glaze (5 tablespoons for 4 servings) and ½ teaspoon sugar (1 teaspoon for 4) until thoroughly combined. Turn off the heat. Taste and season with juice from half the lime (whole lime for 4), salt and pepper.
6. Fluff the cooked rice with a fork and stir in 1 tablespoon butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper to taste.
7. Divide the buttery rice between bowls and top with the moo shu turkey mixture. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground pork instead of turkey?

Yes, ground pork works perfectly in this recipe. Just cook it the same way as the turkey.

What can I substitute for sweet soy glaze?

You can mix 1 tablespoon soy sauce with 1 tablespoon honey or brown sugar as a substitute.

Is this dish gluten-free?

The recipe contains soy sauce and hoisin, which typically have gluten. For a gluten-free version, use tamari and a gluten-free hoisin sauce.