Before starting, preheat the oven to 450˚F.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 pork, 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 pork mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).Arrange meatballs on the prepared baking sheet. Roast in the top of the oven, turning halfway through, until cooked through, 12-14 min.**

Meanwhile, trim and halve snow peas.Core, then cut pepper into 1/2-inch pieces.Thinly slice green onions.Peel, mince or grate garlic.

Heat a large non-stick pan over medium-high heat.When 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 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.