Moo shu: Fun to say and even better to eat! Succulent plant-based 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.
250 g
Plant-Based Ground Protein
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
56 g
Snow Peas
1 unit(s)
Green Onion
1 unit(s)
Garlic, cloves
¼ cup
Panko Breadcrumbs
(Contains Wheat)
28 g
Cashews, chopped
(Contains Peanuts, Cashews/Noix de cajou)
4 tbsp
Sweet Chili Sauce
1 tbsp
Sesame Oil
(Contains Sesame)
1 unit(s)
Chicken Broth Concentrate
½ tbsp
Moo Shu Spice Blend
(Contains Wheat, Soy)
1 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Before starting, preheat the oven to 450ËšF.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 plant-based ground protein, 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.