Quick 15-Minute Moo Shu Pork Rice Bowls with Hoisin Glaze

These saucy, sweet and spicy moo shu pork bowls come together in just 15 minutes-faster than waiting for delivery! Ground pork is browned with crisp cabbage and scallions, then simmered in a bold sauce made with hoisin, Thai chili sauce, sweet soy glaze and a squeeze of lime. It’s all spooned over buttery jasmine rice and finished with a sprinkle of sesame seeds for a nutty crunch.

Perfect for busy weeknights, this one-pan meal delivers big flavor with minimal effort. The combination of tender pork, crunchy vegetables and sticky rice makes every bite satisfying. 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 (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then 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 ground pork and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out.
3. Stir scallion whites and cabbage into pan with pork; cook, stirring occasionally, until just tender, 2-3 minutes. Stir in hoisin, chili sauce, 2½ tbsp sweet soy glaze (5 tbsp for 4 servings) and ½ tsp sugar (1 tsp for 4) until thoroughly combined. Turn off heat. Taste and season with juice from half the lime (whole lime for 4), salt and pepper.
4. Fluff rice with a fork and stir in 1 tbsp butter (2 tbsp for 4 servings) 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 any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I substitute ground pork with another protein?

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

What can I use instead of sweet soy glaze?

Mix 3 parts soy sauce with 1 part honey or brown sugar to approximate the sweet soy glaze.

Is this dish gluten-free?

It contains soy sauce and hoisin, which typically have gluten. Use gluten-free tamari and certified gluten-free hoisin to make it gluten-free.