Moo Shu Plant-Based Ground Protein Meatball Bowls
with Bok Choy and Cashews
Succulent plant-based ground protein meatballs, seasoned with Moo Shu Spice Blend and tossed in sweet chili sauce, are the stars of the show in this bold Chinese-takeout-inspired dish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Plant-Based Ground Protein
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
2 unit(s)
Shanghai Bok Choy
1 unit(s)
Green Onion
1 unit(s)
Garlic, cloves
¼ cup
Panko Breadcrumbs
(Contains Wheat)
56 g
Cashews, chopped
(Contains Cashews May contain Soy, Milk, Sesame, Sulphites, Tree nuts, Mustard, Wheat, Peanuts, Egg)
4 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
1 tbsp
Sesame Oil
(Contains Sesame)
1 unit(s)
Chicken Broth Concentrate
1 tbsp
Moo Shu Spice Blend
(Contains Soy, Wheat May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Milk)
Not included in your delivery
½ tbsp
Oil*
0.13 tsp
Pepper*
0.31 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Add 1 cup (2 cups) water and broth concentrate to a medium pot. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Line a baking sheet with parchment paper.
- Add plant-based ground protein, panko, 1/2 tbsp (1 tbsp) Moo Shu Spice Blend and 1/4 tsp (1/2 tsp) salt to a large bowl.
- Season with pepper, then combine.
- Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).
- Arrange on the prepared baking sheet.
- Roast in the top of the oven, turning halfway, until cooked through, 12-14 min.**
- Meanwhile, separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Core, then cut pepper into 1/2-inch pieces.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook, stirring occasionally, until peppers begin to soften, 1 min.
- Add bok choy. Cook, stirring occasionally, until tender-crisp, 2-3 min. Season with salt and pepper.
- Transfer veggies to a plate, then cover to keep warm.
- Add sweet chili sauce, garlic and 1/4 cup (1/2 cup) water to the same pan.
- Bring sauce to a simmer, then reduce heat to medium-low.
- Add meatballs and sesame oil.
- Cook, stirring often, until sauce thickens slightly and meatballs are coated, 1 min.
- Fluff rice with a fork, then stir in green onions, half the cashews and 1 tbsp (2 tbsp) butter.
- Divide rice between bowls. Top with veggies and meatballs.
- Spoon any remaining sauce over top meatballs.
- Sprinkle with remaining cashews.
If you've opted to get plant-based ground protein, prepare, cook and plate it the same way the recipe instructs you to prepare, cook and plate the pork. Disregard tip to add an egg to the mixture.