Quick 15-Minute Moo Shu Pork Bowls with Cabbage and Buttery Rice

Craving a quick, flavor-packed dinner that tastes like takeout but comes together in a flash? These Moo Shu Pork Bowls are your answer. In just 15 minutes, you can have a sizzling skillet of ground pork, tender cabbage and scallions coated in a sweet and spicy sauce made with Thai chili sauce, hoisin and soy glaze. It’s all spooned over buttery rice and finished with a sprinkle of sesame seeds for a nutty crunch.

This one-pan wonder is perfect for busy weeknights when you want something satisfying without spending hours in the kitchen. The combination of savory pork, tangy lime and a hint of heat will keep you coming back for more. Plus, cleanup is a breeze-just one pan and you’re done!

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

4 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 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. Cook the microwavable rice according to package directions. Once done, stir in 1 tablespoon butter until melted and set aside.
2. While the rice cooks, prepare the sauce: In a small bowl, whisk together sweet Thai chili sauce, sweet soy glaze, hoisin sauce, sugar and a squeeze of lime juice (about 1 tablespoon). Set aside.
3. Thinly slice the scallions, separating white and green parts. Cut the lime into wedges for serving.
4. Heat 1 teaspoon cooking oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 4-5 minutes. Season with a pinch of salt and black pepper.
5. Add the shredded red cabbage and the white parts of the scallions to the skillet. Cook, stirring, for 2 minutes until cabbage begins to wilt.
6. Pour the prepared sauce over the pork and cabbage. Stir to coat and let simmer for 1 minute until the sauce thickens slightly.
7. Divide the buttery rice between bowls. Top with the pork and cabbage mixture. Garnish with the green scallion parts and a sprinkle of sesame seeds. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground pork?

Yes, ground chicken, turkey or beef would work well. You can also use crumbled tofu for a vegetarian version.

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon brown sugar or honey to mimic the sweet soy glaze.

How do I store leftovers?

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