Quick and Easy Moo Shu Pork Bowls with Cabbage and Buttery Rice

These Moo Shu Pork Bowls bring together savory ground pork, crunchy cabbage and a sweet-spicy sauce in a dish that’s ready faster than takeout. The combination of hoisin, Thai chili sauce and sweet soy glaze creates a bold, punchy flavor that coats every bite. Topped with scallions and sesame seeds, this meal is as satisfying as it is quick.

Perfect for busy weeknights, this recipe uses simple ingredients and comes together in just 20 minutes. The buttery rice provides a rich, comforting base that soaks up all the delicious sauce. Whether you’re cooking for yourself or the whole family, these bowls are sure to become a favorite.

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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

1 tablespoon (tbsp) ButterView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine 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 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 your pan, 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 in this recipe. Adjust cooking time as needed.

What can I use instead of sweet soy glaze?

Mix 2 tablespoons soy sauce with 1 tablespoon brown sugar as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet.