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.
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, Sulphites, Wheat May contain Milk, Mustard, Tree nuts, Peanuts, Sesame)
½ tbsp
Oil*
0.13 tsp
Pepper*
0.31 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains Milk)
If you've opted to get plant-based ground protein, prepare and cook it the same way the recipe instructs you to prepare and cook the pork.** Disregard tip to add an egg to the mixture.