Moo Shu Pork Bowls

🥘 Ingredients

• black pepper
  ½ tsp, ½ tsp
• butter
  2 tbsp
• ground pork
  ½ lb, ½ lb
• hoisin sauce
  2 tbsp
• jasmine rice
  2 c
• lime
  2 unit
• olive oil
  2 tbsp
• salt
  ½ tsp, ½ tsp
• scallions
  4 pieces
• sesame seeds
  2 tsp
• shredded red cabbage
  2 c
• sugar
  ½ tsp, ½ tsp
• sweet soy glaze
  2½ tbsp, 2½ tbsp
• sweet thai chili sauce
  2 tbsp
• water
  1¼ cups, 1¼ cups

🍳 Cookware

• small pot
• large pan

1. 

   1

   scallions lime ground pork shredded red cabbage hoisin sauce sweet thai chili sauce sweet soy glaze jasmine rice sesame seeds butter sugar salt black pepper olive oil water

   scallions: 2 pieces, lime: 1 unit, ground pork: ½ lb, shredded red cabbage: 1 c, hoisin sauce: 1 tbsp, sweet thai chili sauce: 1 tbsp, sweet soy glaze: 2½ tbsp, jasmine rice: 1 c, sesame seeds: 1 tsp, butter: 1 tbsp, sugar: ½ tsp, salt: ½ tsp, black pepper: ½ tsp, olive oil: 1 tbsp, water: 1¼ cups
2. 

   2

   Wash and dry all produce. In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve. Thinly slice scallions , separating whites from greens. Quarter lime .

   jasmine rice: 1 c, water: 1¼ cups, salt: ½ tsp, scallions: 2 pieces, lime: 1 unit
3. 

   3

   Heat a drizzle of olive 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 minutes to ⏱️ 6 minutes . If there’s excess grease in your pan, carefully pour it out.

   olive oil: 1 tbsp, ground pork: ½ lb
4. 

   4

   Stir scallion whites and shredded red cabbage into pan with pork; cook, stirring occasionally, until just tender ⏱️ 2 minutes to ⏱️ 3 minutes . Stir in hoisin sauce , sweet thai chili sauce , sweet soy glaze , and sugar until thoroughly combined. Turn off heat. Taste and season with juice from half the lime, salt, and black pepper .

   shredded red cabbage: 1 c, hoisin sauce: 1 tbsp, sweet thai chili sauce: 1 tbsp, sweet soy glaze: 2½ tbsp, sugar: ½ tsp, black pepper: ½ tsp
5. 5

   Fluff rice with a fork and stir in butter 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.

   butter: 1 tbsp, sesame seeds: 1 tsp