Before starting, wash and dry all produce. Bring 1 1/4 cups water and 1/2 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

While rice cooks, zest, then juice lime. Peel, then mince or grate garlic and ginger. Remove outer layer of lemongrass then quarter crosswise. Using the back of a wooden spoon, forcefully tap the lemongrass to bruise, then finely mince. Roughly chop cilantro. Pick mint leaves from stem, then roughly chop.

Combine lime zest, lime juice, Soy Sauce Mirin Blend, ginger, garlic, 1/4 cup water and 1 tbsp sugar (dbl both for 4 ppl) in a small bowl. Set aside.

Heat a large non-stick pan over medium heat. When hot, add1 tbsp oil (dbl for 4 ppl), then lemongrass and Beyond Meat®. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 5-6 min.\*\* Remove pan from heat and stir in laap sauce to combine. Season with salt and pepper.

Add spring mix and 1 tsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat. Divide rice between plates. Top rice with spring mix, then spoon Beyond Meat® laap mixture on top. Sprinkle mint and cilantro over top.