with Cabbage, Scallions & Buttery Rice
This saucy, sweet, and spicy dish is ready in just 15 minutes—that’s faster than 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 nutty crunch.
Allergens
Utensils
Tags
Scallions
2 unit
Lime
1 unit
Ground Pork
10 ounce
Coleslaw Mix
4 ounce
Sweet Soy Glaze
4 tablespoon
Hoisin Sauce
2 tablespoon
Sweet Thai Chili Sauce
1 ounce
Microwaveable Jasmine Rice
1 unit
Sesame Seeds
1 tablespoon
Salt
Pepper
Butter
1 tablespoon
Vegetable Oil
1 teaspoon
• Wash and dry all 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 coleslaw mix into pan with pork; cook until just tender, 2-3 minutes. • Stir in sweet soy glaze, hoisin, and chili sauce until thoroughly combined. Turn off heat. • Taste and season with juice from half the lime, salt, and pepper.
• Meanwhile, massage rice in package to break up. 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 remaining lime wedges on the side.
3264
kJ
Energy (kJ)
780
kcal
Calories
34
g
Fat
12
g
Saturated Fat
85
g
Carbohydrate
36
g
Sugar
4
g
Dietary Fiber
29
g
Protein
110
mg
Cholesterol
1440
mg
Sodium
