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Moo Shu Shrimp Bowls
Moo Shu Shrimp Bowls

Moo Shu Shrimp Bowls

with Cabbage, Scallions & Buttery Rice

Recipe Development Team
Recipe Development TeamPublished on October 18, 2023

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 crisp cabbage and scallions, then simmered in a bold, punchy sauce of hoisin, Thai chili sauce, sweet soy glaze, and lime juice. It’s all spooned over buttery rice and garnished with sesame seeds for a nutty crunch. Prepare to be bowled over!

Tags:
Calorie Smart
Easy Prep
Quick
Allergens:
Crustaceans
Soja
Gluten
Sesamzaad
Milk

The quantities provided above are averages only.

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

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Lime

10 ounce

Shrimp

(Contains: Crustaceans)

4 ounce

Shredded Red Cabbage

2 tablespoon

Hoisin Sauce

(Contains: Soja, Gluten)

1 ounce

Sweet Thai Chili Sauce

4 tablespoon

Sweet Soy Glaze

(Contains: Sesamzaad, Soja, Gluten)

½ cup

Jasmine Rice

1 tablespoon

Sesame Seeds

(Contains: Sesamzaad)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

½ teaspoon

Sugar

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Calories570 kcal
Fat14 g
Saturated Fat4.5 g
Carbohydrate81 g
Sugar32 g
Dietary Fiber2 g
Protein24 g
Cholesterol230 mg
Sodium1740 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.

Utensils

Small pot
Large Pan
Paper Towel

Instructions

Cook Rice & Prep
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.

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

Rinse shrimp under cold water; pat dry with paper towels. Swap in shrimp or beef for pork; cook, stirring frequently (no need to break up shrimp into pieces!), until cooked through, 4-6 minutes.

Make Stir-Fry
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; we sent more), 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.

Finish & Serve
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.

Shrimp are fully cooked when internal temperature reaches 145°.

Meal right image

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