One-Pan Moo Shu Pork Bowls

Name: One-Pan Moo Shu Pork Bowls with Cabbage, Scallions & Buttery Rice
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit Scallions; 1 unit Lime; 10 ounce Ground Pork; 4 ounce Shredded Red Cabbage; 4 tablespoon Sweet Soy Glaze; 2 tablespoon Hoisin Sauce; 1 ounce Sweet Thai Chili Sauce; 1 unit Microwavable Rice; 1 tablespoon Sesame Seeds; Salt; Pepper; 1 tablespoon Butter; 1 teaspoon Cooking Oil; ½ teaspoon Sugar

with Cabbage, Scallions & Buttery Rice

Recipe Development TeamPublished on November 03, 2021

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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 Cleanup

•Easy Prep

Allergens:

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 Time15 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

1 unit

Lime

10 ounce

Ground Pork

4 ounce

Shredded Red Cabbage

4 tablespoon

Sweet Soy Glaze

(Contains: Soy, Wheat)

2 tablespoon

Hoisin Sauce

(Contains: Soy, Wheat, Sesame)

1 ounce

Sweet Thai Chili Sauce

(Contains: Soy)

1 unit

Microwavable Rice

1 tablespoon

Sesame Seeds

Not included in your delivery

Salt

Pepper

1 tablespoon

Butter

(Contains: Milk)

1 teaspoon

Cooking Oil

½ teaspoon

Sugar

Nutrition Values

/ per serving

Calories800 kcal

Fat35 g

Saturated Fat12 g

Carbohydrate88 g

Sugar39 g

Dietary Fiber4 g

Protein29 g

Cholesterol110 mg

Sodium1460 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

•Large Pan

Instructions

• Wash and dry produce. • 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 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.

• Meanwhile, massage rice in package to break up grains. Partially open package and insert 1 TBSP butter (use 1 TBSP butter per package for 4 servings). Microwave according to package instructions, 90 seconds. Fluff with a fork. TIP: To make it easier to fluff the rice, transfer to a bowl first. • 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.