Chopped & Ready
Moo Shu Pork Bowl
with katsu sauce
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Wheat, Sesame, Soy
- Calorie-Conscious
Chef
Rachel Post
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 16 oz. Cooked White Rice
- 16 oz. Fully Cooked Pulled Pork
- 8 oz. Halved Coin Cut Carrots
- 6 oz. Shredded Red Cabbage
- 4 oz. Katsu BBQ Sauce
- 1 oz. Sweet Chili Sauce
- ½ fl. oz. Seasoned Rice Vinegar
- ⅖ oz. Mushroom Broth Concentrate
- ⅖ fl. oz. Tamari Soy Sauce
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
- ½ tsp. Multicolor Sesame Seeds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories620
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Carbohydrates53g
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Net Carbs49g
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Fat30g
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Protein28g
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Sodium1920mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large Non-Stick Pans
- 1 Microwave
- 1 Microwave-Safe Bowl
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Carrots
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add carrots, soy sauce, a pinch of salt and pepper, and 1 Tbsp. water to hot pan. Cover and stir occasionally until carrots are tender, 6-8 minutes.Remove from burner.While carrots cook, continue recipe. -
2 Heat the Pork
Drain pulled pork and separate pieces.
Place another large non-stick pan over medium heat and add 2 tsp. olive oil.Add pork, Asian garlic, ginger & chile seasoning (to taste), 2 Tbsp. water, mushroom base, and half the BBQ sauce (reserve remaining for garnish) to hot pan. Stir occasionally until combined and pork is heated through, 3-4 minutes.Remove from burner.While pork heats, continue recipe. -
3 Heat the Rice
Carefully massage rice in bag to break up any clumps and remove from packaging.
Place rice in a microwave-safe bowl.Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Stir in a pinch of salt. Rest, 2 minutes. Fluff rice with a fork. While rice microwaves, continue recipe. -
4 Make Slaw and Finish Dish
In a mixing bowl, combine cabbage, sweet chili sauce, vinegar, and a pinch of salt.
Plate dish as pictured on front of card, topping rice with carrots, slaw, and pork. Garnish pork with remaining BBQ sauce and sesame seeds. Bon appétit!
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