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

Craving bold Asian flavors but short on time? These Moo Shu Pork Bowls come together in just 15 minutes-faster than waiting for delivery! Ground pork is browned with crisp shredded cabbage and scallions, then simmered in a punchy sauce made from hoisin, sweet chili sauce and sweet soy glaze. A squeeze of lime brightens everything up.

Spoon the saucy pork over fluffy jasmine rice tossed with butter, then top with scallion greens and sesame seeds for a nutty crunch. It’s a complete meal in a bowl that’s sure to become a weeknight favorite.

Log in to save recipes and build weekly shopping lists.

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

saltView ingredient guideLike ingredientDislike ingredient

pepperView 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, ¾ cup water (1½ 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, 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 use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey works well as a substitute. Just be sure to cook until fully done (internal temperature 165°F).

Can I make this dish ahead of time?

The pork mixture can be made ahead and refrigerated for up to 3 days. Reheat in a pan and serve with freshly made rice for best texture.

What can I use instead of sweet soy glaze?

You can substitute with a mix of 2 tablespoons soy sauce and 1 tablespoon brown sugar or honey.