Moo Shu Pork Bowls

🥘 Ingredients

• butter
• cooking oil
• ground pork
  20 oz
• hoisin sauce
  4 tbsp
• jasmine rice
  1.5 c
• lime
  1 unit
• pepper
• salt
• scallions
  2 unit
• sesame seeds
  1 tbsp
• shredded red cabbage
  8 oz
• sugar
• sweet soy glaze
  1/2 c
• sweet thai chili sauce
  2 oz

🍳 Cookware

• small pot
• large pan

1. 

   1

   Wash and dry produce. In a small pot , combine jasmine 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 .

   jasmine rice: 1.5 c, salt, scallions: 2 unit, lime: 1 unit
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground 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.

   cooking oil, ground pork: 20 oz
3. 

   3

   Stir scallion whites and shredded red cabbage into pan with pork; cook, stirring occasionally, until just tender, ⏱️ 2-3 minutes . Stir in hoisin sauce , sweet thai 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 .

   shredded red cabbage: 8 oz, hoisin sauce: 4 tbsp, sweet thai chili sauce: 2 oz, sweet soy glaze: 1/2 c, sugar, salt, pepper
4. 

   4

   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. Ground Meat is fully cooked when internal temperature reaches 160°.

   butter, salt, pepper, sesame seeds: 1 tbsp