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 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!
Allergens
Utensils
Tags
Chopped Chicken Breast
10 ounce
Sweet Thai Chili Sauce
1 ounce
Sweet Soy Glaze
2.52 tablespoon
Sesame Seeds
1 tablespoon
Shredded Red Cabbage
4 ounce
Lime
1 unit
Scallions
2 unit
Jasmine Rice
0.75 cup
Hoisin Sauce
2 tablespoon
Cooking Oil
1 teaspoon (tsp)
Sugar
0.5 teaspoon (tsp)
Butter
1 tablespoon (tbsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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.
Open package of chicken* and drain off any excess liquid. Swap in chicken for pork; cook, stirring occasionally (no need to break up chicken into pieces!), until browned and 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.
720
kcal
Calories
16
g
Fat
5
g
Saturated Fat
97
g
Carbohydrate
29
g
Sugar
3
g
Dietary Fiber
39
g
Protein
125
mg
Cholesterol
870
mg
Sodium
