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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Shredded Red Cabbage
Sweet Soy Glaze(ContainsSoy, Wheat)
Hoisin Sauce(ContainsSoy, Wheat)
Sweet Thai Chili Sauce(ContainsSoy)
• 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.