Moo Shu Pork Meatball Bowls
with Snow Peas and Cashews
Moo shu: Fun to say and even better to eat! Succulent pork 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
Ground Pork
¾ cup
Jasmine Rice
1 unit
Sweet Bell Pepper
56 g
Snow Peas
1 unit
Green Onion
1 unit
Garlic, cloves
¼ cup
Panko Breadcrumbs
(Contains Wheat)
28 g
Cashews
(Contains Tree nuts, Peanuts)
4 tbsp
Sweet Chili Sauce
1 tbsp
Sesame Oil
(Contains Sesame)
1 unit
Chicken Broth Concentrate
½ tbsp
Moo Shu Spice Blend
(Contains Wheat, Soy)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. Wash and dry all produce. 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 pork, panko, 1/2 tbsp (1 tbsp) Moo Shu Spice Blend and 1/4 tsp (1/2 tsp) salt to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to mixture!) 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, trim and halve snow peas.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 snow peas and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 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 and stir in green onions and 1 tbsp (2 tbsp) butter.Divide rice between bowls. Top with veggies and meatballs. Spoon any remaining sauce over meatballs.Sprinkle with cashews.
