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Moo Shu Pork Bowls

Moo Shu Pork Bowls

with Cabbage, Scallions & Buttery Rice

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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 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.

Tags:Easy PrepMeal Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 unit


10 ounce

Ground Pork

4 ounce

Shredded Red Cabbage

4 tablespoon

Sweet Soy Glaze

(ContainsSoy, Wheat)

2 tablespoon

Hoisin Sauce

(ContainsSoy, Wheat)

1 ounce

Sweet Thai Chili Sauce


½ cup

Jasmine Rice

1 tablespoon

Sesame Seeds

Not included in your delivery

Kosher Salt


1 tablespoon



1 teaspoon

Cooking Oil

½ teaspoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories790 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate89 g
Sugar39 g
Dietary Fiber3 g
Protein26 g
Cholesterol110 mg
Sodium1450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• 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 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.


• 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. TIP: If there’s excess grease in your pan, carefully pour it out.


• 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.


• 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.