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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
• 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°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty Asian-inspired flavors, though some found it a bit too sweet; consider reducing sugar or balancing with more sour notes.
- Ease of prep: Quick and simple to make, with several praising how fast and easy it was to prepare this dish.
- Suggestions: Try adding extra veggies like carrots or broccoli for more balance; consider using regular cabbage instead of red to avoid color changes.
- Portions: Some felt the rice portion was too small; consider adding extra rice or vegetables to bulk up the meal.
- Protein options: Many enjoyed the shrimp version, though some preferred pork; adjust cooking time and method when swapping proteins.
