Quick 20-Minute Pork and Cabbage Rice Bowls with Hoisin Sauce

These savory pork and cabbage rice bowls are the ultimate quick dinner solution, ready in just 20 minutes. Ground pork is browned with crisp cabbage and scallions, then simmered in a bold sauce made from hoisin, Thai chili sauce, sweet soy glaze and a squeeze of lime. The result is a sweet, spicy and tangy mixture that pairs perfectly with fluffy buttery rice.

Topped with a sprinkle of sesame seeds and fresh scallion greens, each bowl delivers a satisfying crunch and nutty flavor. This recipe is perfect for busy weeknights when you want a homemade meal without the wait. Serve with extra lime wedges for a bright finish.

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Ingredients

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

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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView 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. Wash and dry produce. In a small pot, combine rice, 1¼ cups water (2¼ 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, 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.
6. Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.
7. 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 a different protein instead of ground pork?

Yes, ground chicken, turkey or beef work well. Adjust cooking time as needed.

What can I substitute for sweet soy glaze?

Mix 2 tablespoons soy sauce with 1 tablespoon brown sugar or honey as a substitute.

Is this recipe gluten-free?

The recipe contains soy and wheat from hoisin and sweet soy glaze. Use gluten-free alternatives if needed.