In just a few minutes, whip up this quick and flavorful dish featuring ground pork with cabbage and scallions. Simmered in a mix of sweet Thai chili sauce, soy glaze, hoisin, and lime juice. Serve it over some buttery rice.
Ingredients
- 1 – 1.5 lb ground pork
- 1 Tbsp cornstarch
- 1 Tbsp light oil
- 1/2 lb chopped red cabbage
- 4-6 green onions (a standard bundle)
- 1 lime
Moo Shu Sauce
- 4 Tbsp sweet Thai chili sauce
- 4 Tbsp Hoisin sauce
- 2 Tbsp soy sauce
- 2 Tbsp honey
- 1 Tbsp rice vinegar
- 2 tsp mirin
- 1 tsp garlic powder
- 1/2 tsp powdered ginger
- 1/2 tsp toasted sesame oil
- 1/4 tsp cayenne pepper
- 1 Tbsp cornstarch
- 1 Tbsp cold water
Directions
- Start cooking some rice, since it will probably take longer than anything else. I would make 2 scoops or 1.5 cups uncooked, of jasmine rice with a knob of butter.
- Heat 1 Tbsp of oil in a large pan over medium-high heat.
- Add the ground pork to the heated pan and cook about 6 minutes, or until it’s browned cooked through. Season with salt and pepper
- Slice the green onions keeping the onion whites and greens separate.
- Once the pork is cooked through add the sliced cabbage and onion whites. Cook for 3-4 minutes until the cabbage is just starting to get tender.
- Add all the Moo Shu Sauce ingredients to the pan with the cornstarch slurry. Stir until thoroughly combined.
- Once thickened to coat the back of a spoon, remove from heat and juice the whole lime into the pan, and add onion greens. Stir to combine and serve with rice.
