with Cabbage, Scallions & Buttery Rice
This saucy, sweet, and spicy dish is ready in just 20 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
Scallions
2 unit
Lime
1 unit
Tofu
1 unit
Shredded Red Cabbage
4 ounce
Hoisin Sauce
2 tablespoon
Sweet Thai Chili Sauce
1 ounce
Sweet Soy Glaze
4 tablespoon
Jasmine Rice
0.75 cup
Sesame Seeds
1 tablespoon
Salt
Pepper
Cooking Oil
Sugar
Butter
• Wash and dry produce. • In a small pot, combine rice, 1 1⁄4 cups water(2 1⁄4 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.
• 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.
720
kcal
Calories
22
g
Fat
6
g
Saturated Fat
102
g
Carbohydrate
29
g
Sugar
7
g
Dietary Fiber
26
g
Protein
15
mg
Cholesterol
820
mg
Sodium
with Rice, Peas & Cilantro-Cumin Yogurt Sauce