Szechuan-Hoisin Turkey & Rice Bowls
with Mandarin Orange & Edamame
- Soy
- Sesame
- Wheat
- Milk
In this spicy-sweet and savory dinner, ground pork, scallions, bell pepper, ginger, and garlic are sautéed in a tantalizing Szechuan-style sauce. It's all tossed with edamame and juicy pieces of mandarin orange and piled over fluffy rice. The result? A delicious symphony of flavors, colors, and textures.
Ingredients
10 ounce
Ground Turkey
2.5 teaspoon
Rice Wine Vinegar
4 ounce
Edamame
(Contains: Soy)
1 clove
Garlic
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Mandarin Orange
2 unit
Scallions
1 unit
Bell Pepper
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
¾ cup
White Rice
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Halve, core, and dice bell pepper into ¼-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Peel and mince or grate garlic. Peel orange and separate into segments; cut each into small pieces (peel away any excess pith from the flesh).
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
While rice cooks, in a small bowl, combine Szechuan paste, hoisin, sesame oil, and 2 TBSP water (4 TBSP for 4).
Heat a large drizzle of oil in a large pan over medium-high heat. Add pork* and season with salt and pepper. Using a spatula, press pork into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes.
Reduce heat to medium; break up meat into pieces. Add bell pepper, scallion whites, ginger, and garlic; cook until pork is cooked through, 1-2 minutes more.
Stir in sauce; cook, stirring, until slightly thickened, 30-60 seconds more.
Remove from heat. Stir edamame and orange into pan. Taste and season with salt and pepper.
Fluff rice with a fork; stir in half the vinegar and 1 TBSP butter (all the vinegar and 2 TBSP butter for 4 servings).
Divide rice between bowls and top with Szechuan-hoisin pork. Garnish with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the fresh burst from mandarin oranges, though some found them hard to taste. The sauce was divisive — a few found it too sweet or bitter.
- Ease of prep: Simple and unique to prepare, with protein substitutions available for added flexibility.
- Suggestions: Consider doubling the ginger for more zing. Adding extra greens like spinach or bok choy could boost nutrition and flavor 🍲.
- Portions: Some found the portions too large; adjust serving sizes if needed.
- Spice level: A nice kick for most, but consider reducing spice if sensitive to heat.
Reviews from our home cooks
Substituted ground turkey to increase protein and reduce fat. Felt better than beef! Alex: loved the orange ingredient, I liked the edamame, ground turkey was a good choice for mod, liked the flavor and was easy to make
Delicious, but sauce is too sweet / has too much sugar, and could use a little extra green like some spinach, cabbage, or bok choy (even kimchi!)
Really tasty and love the burst of freshness from the Mandarin orange
This was very good and the orange gave it a nice fresh taste.
Wished it had sweet soy glaze in the sauce 😋 still delicious
Nice kick to it and it's great having protein substitutions available
Need a little more sauce. And didn't care much for the vinegar.
Thank goodness I used less spice, would have been too hot for us
It was good, could have used more than just ground meat
I skipped the red pepper. It was simple and unique.
