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Buttermilk Chicken Schnitzel

Buttermilk Chicken Schnitzel

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with Cucumber-Dill Sauce, Rice, and Zucchini

Yield: 2

adapted from Home Chef

A crispy, tender chicken cutlet topped with a cucumber-dill sauce. Served with sides of buttery seasoned rice and zucchini topped with crumbled feta.
Prep: 10 Cook: 30

  • 1Persian or English cucumber
  • 1tsp buttermilk-dill seasoning
  • 2dill sprigs
  • ½oz feta cheese crumbles
  • 1oz sour cream
  • 1zucchini
  • ¾cup Jasmine rice
  • 1oz BTB chicken
  • 12oz boneless skinless chicken breasts
  • ½cup panko breadcrumbs
  • 2garlic cloves
  • olive oil
  • salt & pepper

Prep:

Rinse and dry all produce.

Trim zucchini ends, quarter, and cut into ½” dice.

Trim cucumber and cut into ¼” dice.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Stem and mince dill.

Mince garlic.

Cook rice:

Melt 1 TBS butter in a small pot over medium-high heat. Add one clove of minced garlic, cook, stirring, until fragrant, 1 minute.

Stir in rice, ¾ cup water, a pinch of salt and a tsp BTB chicken. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Remove from heat, stir in 1 TBS butter and fluff with a fork .

Keep covered off heat until ready to serve.

Prepare the chicken:

Cover chicken with plastic wrap and use a heavy object to pound to an even ¼” thickness. You may also use a gallon bag for easier clean-up.

Remove plastic wrap. Pat chicken dry, and season both sides with buttermilk-dill seasoning and a pinch of salt and pepper.

Place panko on a plate. Transfer chicken to plate with panko. Flip until coated, pressing gently to adhere.

Cook the chicken:

Place a large non-stick pan over medium-high heat and add 1 TBS olive oil.

Line a plate with a paper towel.

Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.

Lower heat to medium and, if pan is dry, add 1 tsp olive oil. Flip chicken and cook until chicken reaches a minimum internal temperature of 165°F, 3-5 minutes.

Remove from burner. Transfer chicken to towel-lined plate. Season both sides with a pinch of salt and cover loosely with foil.

While chicken cooks, continue recipe.

Cook the zucchini:

Place another large non-stick pan over medium-high heat.

Add 1 tsp olive oil and garlic to hot pan. Stir constantly until lightly browned, 1-2 minutes.

Add zucchini and ¼ tsp salt. Stir occasionally until lightly browned and tender, 5-6 minutes.

Remove from burner. Stir in 1 tsp lemon juice (reserve remaining for sauce).

Make sauce and serve:

In a mixing bowl, combine cucumber, dill, sour cream, remaining lemon juice, and a pinch of salt and pepper.

Slice chicken and put on hot plates. Divide rice and zucchini between plates. Garnish zucchini with feta cheese. Top chicken with sauce. Serve with lemon wedges.

Saucy Pork Burrito Bowls

Saucy Pork Burrito Bowls

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with Jasmine Rice, Charred Green Pepper, Salsa Fresca & Smoky Crema

Yield: 2

Steamy jasmine rice is topped with saucy spiced ground pork, charred long green pepper and onion, salsa fresca, and smoky red pepper crema.
Prep: 10 Cook: 25

  • ½cup jasmine rice
  • 5tsp white wine vinegar
  • 10oz ground pork
  • 1tomato
  • 1onion
  • 1long green pepper
  • 2scallions
  • 2TBS smoky red pepper crema
  • 1oz Tex-Mex paste
  • salt & pepper
  • 2tsp cooking oil

Cook rice:

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Prep:

While rice cooks, wash and dry produce.

Finely dice tomato. Halve, peel, and cut onion into ½-inch-thick wedges, mince one wedge until you have 1 TBS. Core, deseed, and dice long green pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Make salsa & crema:

In a small bowl, combine tomato, minced onion, and half the vinegar. Season with salt.

Place smoky red pepper crema in a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Cook veggies:

Heat a drizzle of oil in a medium pan over medium-high heat. Add long green pepper and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7- to 9-minutes.

Transfer to a plate.

Cook pork:

Heat a drizzle of oil in same pan over medium-high heat. Add pork, scallion whites, and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4- to 6-minutes.

Stir in Tex-Mex paste and ¼ cup water until combined. Bring to a simmer and cook until mixture is saucy, and pork is cooked through, 1- to 2-minutes more.

Finish & serve:

Fluff rice with a fork. Season with salt and pepper.

Tip: Stir in 1 TBS butter for extra richness.

Divide rice between bowls and top with veggies, pork, salsa, crema, and any remaining sauce from pan. Garnish with scallion greens and serve.

Sweet ’N’ Spicy Apricot Chicken

Sweet ’N’ Spicy Apricot Chicken

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with Broccoli & Garlic Rice

Yield: 2

Chicken cutlets drizzled with a tangy sauce of apricot jam, ponzu sauce, Sriracha, and butter. Aromatic garlic rice, plus tender roasted broccoli for the sides.

Saved the Sriracha until plating. Added it just to my sauce. If spicy isn’t important you can leave it out. The sauce is good without it.
Prep: 5 Cook: 25

  • 1clove garlic
  • 10oz chicken cutlets
  • 1tsp Sriracha
  • 8oz broccoli
  • ½cup jasmine rice
  • 1oz apricot jam
  • 2½tsp ponzu sauce
  • salt & pepper
  • 1TBS cooking oil
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Peel and mince or grate garlic. Cut broccoli into bite-size pieces if necessary.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook until fragrant, 30 seconds. Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Roast broccoli:

Meanwhile, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 15-20 minutes.

Cook chicken:

While broccoli roasts, pat chicken dry with paper towels. Season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 3- to 5-minutes per side.

Tip: If chicken cutlets are on the thicker side, reduce heat to medium and cover, cook 5- to 7-minutes on second side.

Transfer chicken to a cutting board to rest.

Make sauce:

Add jam, ponzu, Sriracha (or save for plating), and ¼ cup water to same pan over medium-high heat. Cook, stirring, until thickened, 1- to 3-minutes.

Tip: If sauce seems too thick, stir in more water 1 tsp at a time.

Turn off heat and stir in 1 TBS butter. Season with salt and pepper to taste.

Finish & serve:

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

Slice chicken crosswise on a diagonal.

Divide chicken, broccoli, and rice between plates. Spoon sauce over chicken and serve.

Sesame Soy Pork Bowls

Sesame Soy Pork Bowls

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with Sriracha Mayo, Cilantro & Crispy Onions

Yield: 2

Buttery, lime-laced jasmine rice topped with saucy ground pork and tender carrots. It’s all drizzled with a delectable Sriracha mayo, then topped with crispy fried onions and fresh cilantro.
Prep: 5 Cook: 30

  • ¾cup jasmine rice
  • 1tsp sriracha
  • 1½oz sesame dressing
  • 1lime
  • 10oz ground pork
  • 2TBS mayonnaise
  • 4oz shredded carrots
  • 4TBS sweet soy glaze
  • 1oz crispy fried onions
  • ¼oz cilantro
  • salt & pepper
  • ½tsp sugar
  • 1tsp cooking oil
  • 1TBS butter

Cook rice:

In a small pot, combine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Prep & mix mayo:

While rice cooks, wash and dry produce.

Zest and quarter lime. Roughly chop cilantro.

In a small bowl, combine mayonnaise with Sriracha to taste.

Cook pork:

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 3- to 4-minutes.

Stir in carrots, sesame dressing, 2½ TBS sweet soy glaze, and ½ tsp sugar. Note: Be sure to measure the sweet soy glaze, we included more. Cook until carrots are softened, pork is cooked through, and sauce has thickened, 2- to 4-minutes more. Taste and season with salt and pepper. Turn off heat.

Finish & serve:

Fluff rice with a fork, stir in lime zest and 1 TBS butter. Season with salt and pepper.

Divide rice between bowls, top with pork mixture and any remaining sauce from pan. Drizzle with Sriracha mayo. Sprinkle with crispy fried onions and cilantro. Serve with lime wedges on the side.

Street Cart–Style Turkey Bowls

Street Cart–Style Turkey Bowls

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Yield: 2

Street cart–style rice turkey bowls, packed with layers of flavor: buttery turmeric rice, crunchy almonds and scallions, shawarma-spiced ground turkey, fresh diced cucumber, and not one but two sauces. We’re talking classic white sauce and hot sauce. Served with warm pita bread.
Prep: 5 Cook: 20

  • 1tsp turmeric
  • 2scallions
  • 2TBS mayonnaise
  • 1TBS shawarma spice blend
  • 2whole wheat pitas
  • ½cup jasmine rice
  • 1lemon
  • 1cucumber
  • 3TBS sour cream
  • 1tsp garlic powder
  • 10oz ground turkey
  • 3oz chicken stock concentrates
  • ½oz sliced almonds
  • 2tsp hot sauce
  • salt & pepper
  • 1tsp sugar
  • 1tsp olive oil
  • 1tsp cooking oil
  • 1TBS butter

Cook rice:

Melt 1 TBS butter in a small pot over medium heat. Stir in ¼ tsp turmeric until combined.

Stir in rice, ¾ cup water, and a big pinch of salt and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to use later.

Prep:

Meanwhile, bring 2 TBS butter to room temperature. Wash and dry produce.

Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Trim and finely dice half the cucumber.

Make white sauce:

In a small bowl, combine sour cream, mayonnaise, garlic powder, and a squeeze of lemon juice. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

Cook turkey:

Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until fragrant, 30-60 seconds.

Add turkey, Shawarma Spice Blend, ½ tsp salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.

Stir in stock concentrates and ¼ cup water. Reduce heat to medium low and simmer until slightly thickened, 1- to 2-minutes.

Finish rice & toast pitas:

Fluff rice with a fork, stir in almonds and half the scallion greens. Season with salt and pepper to taste.

Toast pitas, then spread with softened butter. Cut each pita into four wedges.

Serve:

Divide rice between bowls. Top with turkey and diced cucumber in separate sections, sprinkle diced cucumber with a pinch of salt.

Drizzle turkey with hot sauce to taste. Drizzle white sauce over bowls, garnish with remaining scallion greens. Serve with pitas and remaining lemon wedges on the side.

Tip: If you like, scoop up some of the rice, turkey, diced cucumber, and sauces with the pita and eat it all in one bite!

Shawarma Spice Blend

  • For 1 TBS
  • 2part turmeric ½ tsp
  • 2part cumin ½ tsp
  • 1part dried coriander ¼ tsp
  • 1part garlic powder ¼ tsp
  • 1part paprika ¼ tsp
  • ½part ground allspice 1/8 tsp
  • ½part black pepper 1/8 tsp
Sweet Chili Pork Bowls

Sweet Chili Pork Bowls

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with Bell Pepper & Candied Peanuts

Yield: 2

Sweet-and-savory dinner bliss is only 30 minutes away! In this recipe, pork, pepper, and onion are coated in a sumptuous, sweet chili sauce, and peanuts are transformed into the perfect crunchy topping, along with citrusy cilantro. Everything comes together over a bed of fluffy lime-scented rice.
Prep: 5 Cook: 30

  • 1bell pepper
  • ¼oz cilantro
  • 10oz ground pork
  • 1onion
  • 1lime
  • ¾cup jasmine rice
  • ½oz peanuts
  • 4TBS sweet soy glaze
  • 1oz sweet Thai chili sauce
  • salt & pepper
  • 1tsp sugar
  • 1TBS cooking oil
  • 2TBS butter

Prep:

Wash and dry produce.

Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime. Finely chop cilantro.

Cook rice:

In a small pot, combine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Candy peanuts:

While rice cooks, heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 2 TBS water, and 1 tsp sugar. Cook, stirring often, until water has evaporated, and peanuts are coated and lightly toasted, 3- to 5-minutes.

Turn off heat, transfer to a small bowl. Wipe out pan.

Cook veggies:

Heat a large drizzle of oil in the same pan over medium-high heat. Add bell pepper and onion, season with salt and pepper. Cook, stirring, until tender and lightly browned, 6- to 9-minutes.

Transfer veggies to a plate.

Cook pork:

Add a drizzle of oil to same pan over medium-high heat. Add pork, season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3- to 4-minutes.

Break up meat into pieces and continue cooking until pork is cooked through, 2- to 4-minutes.

Stir in veggies, then add soy glaze, chili sauce, and 1 TBS butter. Cook, stirring, until mixture is thoroughly coated, 1- to 2-minutes more.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and lime zest to taste. Season with salt.

Divide rice between bowls and top with pork mixture, peanuts, and cilantro. Serve with lime wedges on the side.

Spicy Peruvian Chicken

Spicy Peruvian Chicken

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with Loaded Rice, Pickled Jalapeño & Creamy Salsa Verde

Yield: 2

Peruvian roast chicken with green sauce. Tender, succulent, and spiced just right. Garlicky rice with tomatoes, scallions, and lime. Topped with a creamy sauce – tangy lime and a spicy kick from pickled jalapeño.
Prep: 10 Cook: 30

  • 2scallions
  • 1lime
  • 1oz chicken stock concentrate
  • 2TBS mayonnaise
  • 2cloves garlic
  • 1jalapeño
  • 1tomato
  • 1TBS fajita spice blend
  • ½cup jasmine rice
  • 10oz chicken cutlets
  • 1½TBS sour cream
  • salt & pepper
  • ¼tsp sugar
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Wash and dry produce.

Peel and mince or grate garlic, place a pinch of garlic in a small bowl and reserve for step 5.

Trim and thinly slice scallions, separating whites from greens. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Dice tomato into ½-inch pieces.

Cook rice:

Melt 1 TBS butter in a small pot over medium heat, add scallion whites, remaining garlic, and 1 tsp Fajita Spice Blend to pot. Cook, stirring, until softened and fragrant, 2- to 3-minutes.

Add rice, stock concentrate, ¾ cup water, and a pinch of salt. Bring to a boil, cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Pickle jalapeño:

In a second small microwave-safe bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar, and a pinch of salt. Microwave for 30 seconds. Set aside to pickle, stirring occasionally.

Cook chicken:

Pat chicken dry with paper towels. Season all over with remaining Fajita Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Transfer to a cutting board to rest.

Make creamy salsa verde:

While chicken cooks, remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnishing, mince remaining.

To bowl with reserved garlic, add mayonnaise, sour cream, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste.

Tip: If you like zesty heat, add a small splash of jalapeño pickling liquid in place of, or in addition to, lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Finish & serve:

Fluff rice with a fork. Stir in tomato, half the scallion greens, remaining lime zest, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Season with salt and pepper.

Thinly slice chicken crosswise.

Divide rice between bowls and top with chicken. Squeeze juice from remaining lime over chicken. Drizzle everything with creamy salsa verde, garnish with remaining scallion greens and as many reserved

Fajita Spice Blend:

  • 4parts paprika
  • 1part onion powder
  • 1part garlic powder
  • 1part chili powder
  • 1part cumin
  • 1part oregano
Hoisin-Glazed Pork Tenderloin

Hoisin-Glazed Pork Tenderloin

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with Scallion Rice, Ponzu Roasted Green Beans & Sriracha Mayo

Yield: 2

Pork tenderloin glazed with a blend of hoisin sauce and garlic powder for a sticky-sweet result. Paired with fluffy rice, ponzu roasted green beans, and spicy (or not) mayo.
Prep: 5 Cook: 35

  • 2scallions
  • 1tsp garlic powder
  • 3TBS mayonnaise
  • 1TBS sesame seeds
  • 6oz green beans
  • 2TBS hoisin sauce
  • ½cup jasmine rice
  • 10oz pork tenderloin
  • 1tsp sriracha
  • 6ml ponzu sauce
  • salt & pepper
  • 1TBS cooking oil
  • 1TBS butter

Prep & make glaze:

Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

In a small microwave-safe bowl, combine hoisin, ¼ tsp garlic powder, and 1 TBS water. (You’ll use more garlic powder later.) Microwave until warmed through, 30 seconds.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, cook until softened, 1 minute.

Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Sear pork:

Meanwhile, pat pork dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add pork, sear, turning occasionally, until browned all over, 4- to 8-minutes. Transfer pork to one side of a baking sheet.

Tip: For easy cleanup, line sheet pan with foil or parchment first.

Roast pork & green beans:

On opposite side of sheet from pork, toss green beans with a drizzle of oil, salt, and pepper.

Roast on middle rack until pork is cooked through and green beans are tender, 10-16 minutes.

In the last 3- to 5-minutes, remove sheet from oven, carefully pour half the hoisin glaze (save the rest for serving) over pork, turning to coat. Return to oven until glaze is tacky. Transfer pork to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise.

Make sriracha mayo:

Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste, and as much Sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds.

Divide rice, green beans, and pork between plates. Drizzle pork with remaining hoisin glaze, drizzle everything with as much Sriracha mayo as you like. Top with scallion greens and sesame seeds as you like. Serve.

Firecracker Meatballs

Firecracker Meatballs

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with Roasted Green Beans & Jasmine Rice

Yield: 2

These meatballs are a game-changer thanks to firecracker sauce—a creamy, spicy, sweet, and savory sauce that’s so good, it’ll make your taste buds explode! Once the meatballs are baked, they’re tossed in the magical condiment, then plated atop rice along with crispy roasted green beans. Don’t be surprised when you find yourself swiping up every last drop.
Prep: 10 Cook: 40

  • 2scallions
  • 1½TBS sour cream
  • 1tsp sriracha
  • ¼cup panko breadcrumbs
  • 1thumb ginger
  • 2TBS mayonnaise
  • 2tsp honey
  • 2TBS soy sauce
  • ½cup jasmine rice
  • 10oz ground beef
  • 6oz green beans
  • salt & pepper
  • 2tsp cooking oil

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens, mince whites. Peel and mince ginger.

Make firecracker sauce:

In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce, and Sriracha to taste. (You’ll use the rest of the soy sauce later.) Set aside.

Cook rice:

In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Form meatballs:

While rice cooks, in a second large bowl, combine beef, panko, scallion whites, ginger, remaining soy sauce, ½ tsp salt, and pepper.

Form into 10-12 1½-inch meatballs.

Roast:

Place meatballs on one side of a lightly oiled baking sheet.

Trim green beans if necessary. Toss on empty side with a drizzle of oil, salt, and pepper.

Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.

Finish & serve:

Fluff rice with a fork, season with salt and pepper.

Carefully add meatballs to bowl with sauce, toss to coat.

Divide rice between bowls or plates. Top with meatballs and drizzle with any remaining sauce. Serve green beans on the side. Garnish with scallion greens.

Moo Shu Pork Bowls

Moo Shu Pork Bowls

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with Cabbage, Scallions & Buttery Rice

Yield: 2

This saucy, sweet, and spicy dish is ready in just 15 minutes—that’s faster than it takes to order delivery! Ground pork is browned with crisp cabbage and scallions, then simmered in a bold, punchy sauce of hoisin, Thai chili sauce, sweet soy glaze, and lime juice. It’s all spooned over buttery rice and garnished with sesame seeds for a nutty crunch. Prepare to be bowled over!
Prep: 5 Cook: 20

  • 2scallions
  • 4oz shredded red cabbage
  • 4TBS sweet soy glaze
  • 1lime
  • 10oz ground pork
  • 2TBS hoisin sauce
  • 1oz sweet Thai chili sauce
  • ½cup jasmine rice
  • 1TBS sesame seeds
  • salt & pepper
  • ½tsp sugar
  • 1tsp cooking oil
  • 1TBS butter

Cook rice & prep:

Wash and dry produce.

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Thinly slice scallions, separating whites from greens. Quarter lime.

Cook pork:

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- to 6-minutes.

Tip: If there’s excess grease in your pan, carefully pour it out.

Make stir-fry:

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

Stir in hoisin, chili sauce, 2½ TBS sweet soy glaze, and ½ tsp sugar until thoroughly combined. Turn off heat.

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

Finish & serve:

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.