Moo Shu Plant-Based Meatball Bowls
with Snow Peas and Cashews
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Plant-Based Ground Protein
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
56 g
Snow Peas, trimmed
1 unit(s)
Green Onion
1 unit(s)
Garlic, cloves
¼ cup
Panko Breadcrumbs
(Contains Wheat)
28 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
0.31 tsp
Salt*
½ tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
If you've opted to get plant-based ground protein, prepare, cook and plate it the same way the recipe instructs you to prepare, cook, and plate the pork.**
If you've received broccoli, cut into bite-sized pieces. Continue to follow the recipe as instructed, subbing broccoli in for the swapped veg. Then, increase pan-fry cook time to 5-6 min to ensure a tender-crisp bite.