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

Craving a quick and satisfying dinner that’s packed with flavor? These Moo Shu Turkey Bowls come together in just 20 minutes-faster than takeout! Ground turkey is browned with crisp shredded cabbage and scallions, then simmered in a bold sauce made with hoisin, sweet Thai chili sauce and sweet soy glaze. A squeeze of fresh lime adds brightness, while sesame seeds provide a nutty crunch.

Served over buttery jasmine rice, this bowl is a complete meal that’s both comforting and exciting. Perfect for busy weeknights when you need something delicious on the table fast. Customize the heat level by adjusting the chili sauce and feel free to swap in ground pork or chicken if you prefer.

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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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView 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 turkey and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out.
4. Stir scallion whites and shredded cabbage into the pan with turkey; 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.
7. Divide rice between bowls and top with the turkey mixture. Sprinkle with scallion greens and sesame seeds. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground pork or chicken instead of turkey?

Absolutely! Ground pork or chicken work great in this recipe. Just cook until browned and cooked through.

What can I substitute for sweet soy glaze?

Mix 2 tablespoons soy sauce with 1 teaspoon brown sugar or honey to mimic the sweet-savory flavor.

Is this dish gluten-free?

The recipe contains soy sauce and hoisin, which typically have gluten. Use gluten-free tamari and a gluten-free hoisin alternative to make it gluten-free.