Moo Shu Pork Bowls With Cabbage, Scallions & Buttery Rice

Step 1

• Wash and dry all produce. • Thinly slice scallions, separating whites from greens. Quarter lime.

Step 2

• 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.

Step 3

• Stir scallion whites and coleslaw mix into pan with pork; cook until just tender, 2-3 minutes. • Stir in sweet soy glaze, hoisin, and chili sauce until thoroughly combined. Turn off heat. • Taste and season with juice from half the lime, salt, and pepper.

Step 4

• Meanwhile, massage rice in package to break up. Partially open package and insert 1 TBSP butter (use 1 TBSP butter per package for 4 servings). Microwave according to package instructions, 90 seconds. Fluff with a fork. TIP: To make it easier to fluff the rice, transfer to a bowl first. • Divide rice between bowls and top with moo shu pork. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with remaining lime wedges on the side.