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 Hello Fresh, 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 | 30 oz | 2,295 kcal | FatSecret |
| Jasmine Rice (dry) | 1.5 cups (~10.5 oz) | 1,050 kcal | FatSecret |
| Hoisin Sauce | 6 tbsp | 300 kcal | FatSecret |
| Sweet Thai Chili Sauce | 3 oz (~6 tbsp) | 240 kcal | FatSecret |
| Sweet Soy Glaze | 4 tbsp | ~200 kcal | [Estimated] |
| Sour Cream | 9 tbsp (~4.5 oz) | 270 kcal | FatSecret |
| Red Cabbage (shredded) | 12 oz | 84 kcal | FatSecret |
| Scallions | 4 stalks | 20 kcal | FatSecret |
| Lime | 3 whole | 60 kcal | FatSecret |
| Sesame Seeds | 3 tbsp | 156 kcal | FatSecret |
| Olive Oil (for cooking) | 1 tbsp | 119 kcal | FatSecret |
| Butter | 1 tbsp | 102 kcal | FatSecret |
| Total (for 6 servings) | 4,896 kcal | ||
| Per Serving | ~816 kcal |
Ingredients
Produce
- 4 Scallions
- 3 Limes
- 12 oz Shredded Red Cabbage
Pantry
- 4 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
- Olive Oil
- Salt & Pepper
Dairy
- 9 tbsp Sour Cream
Protein
- 30 oz Ground Pork
Instructions
Step 1: Cook Rice & Prep
- Wash and dry produce.
- In a small pot, combine jasmine rice, ¾ cup water (1½ cups for 4 servings), 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.
- While rice cooks, slice scallions (separate whites and greens) and quarter the limes.
Step 2: Cook Pork
- Heat a drizzle of olive oil in a large pan over medium-high heat.
- Add pork and cook, breaking it up with a spoon, until browned and cooked through, 4–6 minutes.
TIP: Drain excess grease, if necessary.
Step 3: Make the Stir-Fry
- Stir in scallion whites and shredded cabbage.
- Cook for 2–3 minutes until just tender.
- Add hoisin sauce, Thai chili sauce, 2½ tbsp sweet soy glaze, and ½ tsp sugar. Stir until evenly combined.
- Turn off heat.
- Add juice from half a lime and season with salt and pepper.
Step 4: Finish & Serve
- Fluff rice with a fork and mix in 1 tbsp butter until melted.
- Divide rice between bowls. Top with moo shu pork mixture.
- Garnish with scallion greens and sesame seeds.
- Serve with extra lime wedges on the side.