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

This saucy, sweet and spicy dish is ready in just 15 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!

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. In a small pot, combine rice, 3/4 cup water (1 1/2 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.
2. Thinly slice scallions, separating whites from greens. Quarter lime.
3. 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.
4. Stir scallion whites and cabbage into pan with pork; cook, stirring occasionally, until just tender, 2-3 minutes.
5. Stir in hoisin, chili sauce, 2 1/2 tbsp sweet soy glaze (5 tbsp for 4 servings) and 1/2 tsp sugar (1 tsp for 4) until thoroughly combined. Turn off heat.
6. Taste and season with juice from half the lime (whole lime for 4), salt and pepper.
7. Fluff rice with a fork and stir in 1 tbsp butter (2 tbsp for 4 servings) until melted. Season with salt and pepper.
8. 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 ground turkey or chicken instead of pork?

Yes, ground turkey or chicken work well. Just be sure to cook until no longer pink and internal temperature reaches 165°F.

Is there a substitute for sweet soy glaze?

You can mix 2 parts soy sauce with 1 part brown sugar or honey as a substitute.

Can I make this dish ahead of time?

Yes, you can prepare the pork mixture and rice separately, then reheat and assemble when ready to serve.