Moo Shu Pork Meatball Bowls
with Bok Choy 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.
The quantities provided above are averages only.
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(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
1 tbsp
Unsalted Butter*
(Contains Milk)
0.31 tsp
Salt*
0.13 tsp
Pepper*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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, 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 meatballs.
- Sprinkle with remaining cashews.