• Wash and dry produce. • Thinly slice scallions, separating whites from greens. Quarter lime.

• 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, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out. Pat shrimp dry with paper towels. Swap in shrimp for pork; cook until beginning to turn opaque, 1-2 minutes.

• Stir scallion whites and cabbage into pan with pork; cook until just tender, 2-3 minutes. • Stir in hoisin, chili sauce, 21/2 TBSP sweet soy glaze (5 TBSP for 4 servings), and 1/2 tsp sugar (1 tsp for 4) until thoroughly combined. Turn off heat. • Taste and season with juice from half the lime (whole lime for 4), salt, and pepper. Stir scallion whites and cabbage into pan with shrimp; cook until cabbage is just tender and shrimp is opaque and cooked through, 2-3 minutes.

• Meanwhile, massage rice in package to break up grains. Partially open package and insert 1 TBSP butter (use 1 TBSP butter per package for 4 servings). Microwave according to package instructions, 90 seconds. Fluff with a fork. TIP: To make it easier to fluff the rice, transfer to a bowl first. • 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.