Moo Shu Shrimp Bowls

Name: Moo Shu Shrimp Bowls with Cabbage, Scallions & Buttery Rice
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit Scallions; 1 unit Lime; 10 ounce Shrimp; 4 ounce Shredded Red Cabbage; 2 tablespoon Hoisin Sauce; 1 ounce Sweet Thai Chili Sauce; 4 tablespoon Sweet Soy Glaze; ½ cup Jasmine Rice; 1 tablespoon Sesame Seeds; Salt; Pepper; 1 teaspoon Cooking Oil; ½ teaspoon Sugar; 1 tablespoon Butter

with Cabbage, Scallions & Buttery Rice

Recipe Development TeamPublished on March 27, 2024

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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 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

•Quick

•Easy Prep

Allergens:

Shellfish

•Soy

•Wheat

•Sesame

•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: Shellfish)

4 ounce

Shredded Red Cabbage

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat)

1 ounce

Sweet Thai Chili Sauce

4 tablespoon

Sweet Soy Glaze

(Contains: Soy, Wheat, Sesame)

½ cup

Jasmine Rice

1 tablespoon

Sesame Seeds

(Contains: Sesame)

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

½ teaspoon

Sugar

1 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories540 kcal

Fat13 g

Saturated Fat4.5 g

Carbohydrate78 g

Sugar32 g

Dietary Fiber3 g

Protein25 g

Cholesterol230 mg

Sodium1730 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

• 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.

• 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.

• 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.

• 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°.