One-Pan Moo Shu Pork Bowls
with Cabbage, Scallions & Buttery Rice
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Scallions
1 unit
Lime
10 ounce
Ground Pork
4 ounce
Shredded Red Cabbage
4 tablespoon
Sweet Soy Glaze
(ContainsSoy, Wheat)2 tablespoon
Hoisin Sauce
(ContainsSoy, Wheat)1 ounce
Sweet Thai Chili Sauce
(ContainsSoy)1 unit
Microwaveable Rice
1 tablespoon
Sesame Seeds
Not included in your delivery
Kosher Salt
Pepper
1 tablespoon
Butter
(ContainsMilk)1 teaspoon
Cooking Oil
½ teaspoon
Sugar
• 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.