Quick 20-Minute Moo Shu Pork Bowls with Cabbage and Buttery Rice

This saucy, sweet and spicy dish is ready in just 20 minutes-that’s faster than it takes to order delivery! 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. Prepare to be bowled over!

Perfect for busy weeknights, this one-pan meal comes together quickly with simple ingredients. The combination of savory pork, tangy lime and sweet-spicy sauce creates a flavor-packed bowl that the whole family will love. Serve with extra lime wedges for a bright finish.

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Ingredients

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

10 ounce Ground PorkView 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

teaspoon (tsp) Black PepperView 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) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1¼ cups 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.
2. Trim and thinly slice scallions, separating whites from greens. Quarter lime.
3. 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 in the pan, carefully pour it out.
4. Stir scallion whites and shredded red cabbage into the pan with pork; cook, stirring occasionally, until just tender, 2-3 minutes.
5. Stir in hoisin sauce, sweet Thai chili sauce, 2½ tablespoons sweet soy glaze and ½ teaspoon sugar until thoroughly combined. Turn off heat. Taste and season with juice from half the lime, salt and pepper.
6. Fluff rice with a fork and stir in 1 tablespoon 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 any 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 in this recipe. Adjust cooking time as needed to ensure the meat is fully cooked.

What can I substitute for sweet soy glaze?

You can mix 2 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a substitute for sweet soy glaze.

Is this dish spicy?

It has a mild to medium heat from the Thai chili sauce. You can adjust the spiciness by using more or less chili sauce or omit it for a milder flavor.