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.
Allergens
Utensils
Tags
Scallions
2 unit
Lime
1 unit
Ground Pork
10 ounce
Shredded Red Cabbage
4 ounce
Sweet Soy Glaze
4 tablespoon
Hoisin Sauce
2 tablespoon
Sweet Thai Chili Sauce
1 ounce
Jasmine Rice
0.5 cup
Sesame Seeds
1 tablespoon
Salt
Pepper
Butter
1 tablespoon
Cooking Oil
1 teaspoon
Sugar
0.5 teaspoon
• Wash and dry produce. • In a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then 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.
• Stir scallion whites and cabbage into pan with pork; cook, stirring occasionally, until just tender, 2-3 minutes. • Stir in hoisin, chili sauce, 2 1⁄2 TBSP sweet soy glaze (5 TBSP for 4 servings; we sent more), and 1⁄2 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.
760
kcal
Calories
35
g
Fat
12
g
Saturated Fat
81
g
Carbohydrate
32
g
Sugar
3
g
Dietary Fiber
26
g
Protein
110
mg
Cholesterol
1090
mg
Sodium
