Moo Shu Pork Bowls

Makes 2 servings

2 scallions

1 lime

10 oz ground pork

4 oz shredded red cabbage

2 TBS hoisin sauce

2 TBS Sweet Thai chili sauce

4 TBS sweet soy glaze

1/2 c rice

1 TBS sesame seeds

In small pot combine rice, 3/4 c water and a pinch of salt. Bring to boil then cover and reduce heat to low. Cook until rice is tender 15-18 minutes. Keep covered and off heat until ready to serve.

Thinly slice scallions separating greens and whites. Quarter lime.

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. If you have excess grease in the pan carefully pour off.

Stir scallion whites and cabbage into pan with pork. cook stirring occasionally, until just tender, 2-3 minutes. 

Stir in hoisin, chili sauce, 2/12 TBS sweet soy glaze until thoroughly combined. Turn off heat.

Taste and season with juice from half the lime, salt and pepper.

Fluff rice with a fork and stir in 1 TBS butter. until melted Season with salt and pepper.

Divide rice between bowls and top with moo shu pork. Sprinkle with scallion greens and as many sesame seeds as you like.  Serve with any remaining lime wedges on the side.