Quick 20-Minute Moo Shu Turkey Bowls with Cabbage and Buttery Rice

Craving a quick, flavorful dinner that beats takeout? These Moo Shu Turkey Bowls are ready in just 20 minutes, making them perfect for busy weeknights. Ground turkey is browned with shredded red cabbage and scallions, then simmered in a bold sauce made with hoisin, sweet Thai chili sauce and sweet soy glaze. A squeeze of lime adds brightness, while sesame seeds provide a nutty crunch.

Served over fluffy jasmine rice tossed with butter, this bowl is satisfying and packed with protein. It’s a balanced meal that comes together faster than delivery-and tastes even better!

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Ingredients

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

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

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

0.5 teaspoon (tsp) SugarView 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

Instructions

1. Wash and dry produce. In a small pot, combine rice, 1¼ cups water 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 the lime.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add ground turkey and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. If there’s excess grease, carefully pour it out.
4. Stir scallion whites and shredded red cabbage into the pan with the turkey; cook, stirring occasionally, until just tender, 2-3 minutes.
5. Stir in hoisin sauce, sweet Thai chili sauce, 2½ tablespoons sweet soy glaze and ½ teaspoon sugar until thoroughly combined. Turn off heat. Taste and season with juice from half the lime, salt and pepper.
6. Fluff rice with a fork and stir in 1 tablespoon butter until melted. Season with salt and pepper.
7. Divide rice between bowls and top with the turkey mixture. Sprinkle with scallion greens and sesame seeds. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground pork instead of turkey?

Yes, ground pork works perfectly in this recipe. Just cook it the same way until browned and cooked through.

What can I substitute for sweet soy glaze?

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

Is this recipe gluten-free?

The recipe contains soy sauce and hoisin, which typically have gluten. Use tamari and gluten-free hoisin to make it gluten-free.