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

This saucy, sweet and spicy dish is ready in just 15 minutes-faster than takeout! Ground pork is browned with cabbage and scallions, then simmered in a blend of sweet Thai chili sauce, soy glaze, hoisin and lime juice. It’s all spooned over buttery rice and garnished with sesame seeds for a nutty crunch.

Perfect for busy weeknights, this one-pan meal delivers big flavor with minimal cleanup. The combination of savory pork, tangy sauce and fluffy rice will satisfy your cravings without the wait.

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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

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice according to package directions. When done, stir in the butter and set aside.
2. While the rice cooks, thinly slice the scallions, separating white and green parts. Cut the lime into wedges.
3. In a small bowl, whisk together the sweet Thai chili sauce, sweet soy glaze, hoisin sauce, sriracha and the juice of half the lime wedges.
4. Heat the cooking oil in a large nonstick skillet over medium-high heat. Add the ground pork and cook, breaking it up, until browned, about 3-4 minutes. Season with salt and pepper.
5. Add the shredded red cabbage and the white parts of the scallions to the skillet. Cook, stirring, until the cabbage is slightly wilted, about 2 minutes.
6. Pour the sauce mixture over the pork and cabbage. Stir and let simmer for 1-2 minutes until the sauce thickens slightly.
7. Divide the buttery rice among bowls. Top with the pork mixture. Garnish with the green scallion parts and sesame seeds. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use regular cabbage instead of red cabbage?

Yes, green cabbage works just as well. Shred it thinly for best results.

Is this dish very spicy?

It has a mild to medium heat from the sriracha and chili sauce. Adjust the sriracha to your preference.

Can I make this ahead of time?

The pork mixture can be made ahead and reheated. Cook the rice fresh for best texture.