Moo Shu Pork Bowls

Overview

These Moo Shu Pork Bowls are a fast, flavorful take on the classic Chinese dish—no pancake wraps required. Ground pork is stir-fried with red cabbage, scallions, and a tangy hoisin-soy glaze, then served over buttery jasmine rice. Finished with a sprinkle of sesame seeds, scallion greens, and fresh lime, each bite delivers sweet, savory, and slightly spicy satisfaction.

This recipe is inspired by HelloFresh, which we originally used to make this at home.

• Serves: 6
• Prep Time: ~15 minutes
• Cook Time: ~20 minutes

Estimated Calories & Sources

Ingredient	Quantity	Calories	Source
Ground Pork (85% lean)	30 oz	2,295 kcal	FatSecret
Jasmine Rice (uncooked)	1.5 cups (285 g)	1,050 kcal	Nutritionix
Red Cabbage (shredded)	12 oz	102 kcal	FatSecret
Scallions	2 whole	10 kcal	FatSecret
Limes	3 whole	60 kcal	FatSecret
Sweet Soy Glaze	12 tbsp (180 ml)	600 kcal	Approx. (50 kcal/tbsp, commercial brand)
Thai Sweet Chili Sauce	3 oz (85 g)	240 kcal	Nutritionix
Hoisin Sauce	6 tbsp (96 g)	360 kcal	Nutritionix
Sesame Seeds	3 tbsp (27 g)	155 kcal	FatSecret
Butter	1 tbsp (14 g)	100 kcal	FatSecret
Olive Oil (cooking)	2 tsp (10 ml)	80 kcal	FatSecret

Total (approx): 5,052 kcal
Per serving (6 servings): ~842 kcal

Ingredients

Produce

• 2 Scallions
• 3 Limes
• 12 oz Shredded Red Cabbage

Pantry

• 12 tbsp Sweet Soy Glaze (available at Walmart)
• 3 oz Sweet Thai Chili Sauce
• 6 tbsp Hoisin Sauce
• 3 tbsp Sesame Seeds
• 1.5 cups Jasmine Rice
• 1 tbsp Butter
• Olive Oil
• Salt & Pepper

Protein

• 30 oz Ground Pork

Instructions

Step 1: Cook Rice & Prep

1. Wash and dry produce.
2. In a small pot, combine jasmine rice, 2 1/4 cups of water, and a pinch of salt.
   • Bring to a boil, then reduce heat to low.
   • Cover and cook 15–18 minutes until tender.
   • Keep covered off heat.
3. While rice cooks:
   • Slice scallions, separating whites and greens.
   • Quarter the limes.

Step 2: Cook Pork

1. Heat a drizzle of olive oil in a large pan over medium-high heat.
2. Add ground pork and cook, breaking it up with a spoon, until browned and cooked through, 4–6 minutes.
   • Tip: Drain excess grease if needed.

Step 3: Make the Stir-Fry

1. Stir in scallion whites and shredded cabbage. Cook for 2–3 minutes until just tender.
2. Add hoisin sauce, Thai chili sauce, half the sweet soy glaze, and a pinch of sugar. Stir until evenly coated.
3. Turn off heat. Add juice from half a lime.
4. Season with salt and pepper to taste.

Step 4: Finish & Serve

1. Fluff rice with a fork and stir in butter until melted.
2. Divide rice between bowls and top with the Moo Shu pork mixture.
3. Garnish with scallion greens and sesame seeds.
4. Serve with lime wedges on the side.

Notes

• For a lighter option, swap ground pork with ground turkey or chicken.
• You can substitute quinoa or cauliflower rice for a lower-carb base.
• If you prefer wraps, serve the pork and cabbage mix inside flour tortillas or Mandarin pancakes.