Quick Moo Shu Pork Bowls with Cabbage and Buttery Rice

This saucy, sweet and spicy dish is ready in just 15 minutes-faster than takeout! Ground pork is browned with crisp cabbage and scallions, then simmered in a bold punchy sauce of hoisin, Thai chili sauce, sweet soy glaze and lime juice. It’s all spooned over buttery rice and garnished with sesame seeds for a nutty crunch.

Perfect for a busy weeknight, these bowls deliver big flavor with minimal effort. The combination of savory pork, tangy sauce and fluffy rice will have everyone asking for seconds. Get ready to be bowled over!

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. Thinly slice scallions, separating whites from greens. Quarter lime.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease in the pan, carefully pour it out.
3. Stir scallion whites and cabbage into the pan with pork; cook, stirring occasionally, until just tender, 2-3 minutes. Stir in hoisin, chili sauce, 2½ tbsp sweet soy glaze and ½ tsp sugar until thoroughly combined. Turn off heat. Taste and season with juice from half the lime, salt and pepper.
4. Fluff rice with a fork and stir in 1 tbsp butter until melted. Season with salt and pepper. Divide rice between bowls and top with moo shu pork. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

Yes, ground chicken, turkey or beef work well. Adjust cooking time as needed.

Is this dish gluten-free?

The sweet soy glaze and hoisin sauce typically contain wheat. For a gluten-free version, use tamari and a gluten-free hoisin substitute.

Can I make this ahead of time?

The pork mixture can be made ahead and reheated. Cook the rice fresh for best texture.