with Snow Peas and Cashews
Moo shu: Fun to say and even better to eat! Succulent pork meatballs seasoned with Moo Shu Spice Blend and tossed in sweet chili sauce are the stars of the show in this bold Chinese takeout-inspired dish.
Allergens
Utensils
Tags
Ground Pork
250 g
Jasmine Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Snow Peas
56 g
Green Onion
1 unit(s)
Garlic, cloves
1 unit(s)
Panko Breadcrumbs
0.25 cup
Cashews, chopped
28 g
Sweet Chili Sauce
4 tbsp
Sesame Oil
1 tbsp
Chicken Broth Concentrate
1 unit(s)
Moo Shu Spice Blend
1 tbsp
Oil
0.5 tbsp
Pepper
0.125 tsp
Unsalted Butter
1 tbsp
Salt
0.313 tsp
- Add 1 cup (2 cups) water and broth concentrate to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Line a baking sheet with parchment paper.
- Add pork, panko, 1/2 tbsp (1 tbsp) Moo Shu Spice Blend and 1/4 tsp (1/2 tsp) salt to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture!)
- Season with pepper, then combine.
- Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
- Arrange on the prepared baking sheet.
- Roast in the top of the oven, turning halfway, until cooked through, 12-14 min.**
- Meanwhile, trim and halve snow peas.
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then snow peas and peppers.
- Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Season with salt and pepper.
- Transfer veggies to a plate, then cover to keep warm.
- Add sweet chili sauce, garlic and 1/4 cup (1/2 cup) water to the same pan.
- Bring sauce to a simmer, then reduce heat to medium-low.
- Add meatballs and sesame oil.
- Cook, stirring often, until sauce thickens slightly and meatballs are coated, 1 min.
- Fluff rice with a fork and stir in green onions and 1 tbsp (2 tbsp) butter.
- Divide rice between bowls. Top with veggies and meatballs.
- Spoon any remaining sauce over meatballs.
- Sprinkle with cashews.
910
kcal
Calories
38
g
Fat
13
g
Saturated Fat
103
g
Carbohydrate
21
g
Sugar
4
g
Dietary Fiber
34
g
Protein
95
mg
Cholesterol
1110
mg
Sodium
0.5
g
Trans Fat
750
mg
Potassium
50
mg
Calcium
6
mg
Iron
