• Before starting, wash and dry all produce.
• Heat a medium pot over medium.
• While the pot heats, using a strainer, rinse rice until water runs clear.
• When the pot is hot, add sesame oil, then 1 tsp (2 tsp) ginger-garlic puree and rice. Cook for 2-3 min, stirring often, until rice is toasted.
• Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
• Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, thinly slice green onions.
• Peel, then grate carrot.

• In a large bowl, whisk together vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil.
• Add cabbage, carrot and green onions.
• Season with salt and pepper, then toss to combine. 

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then plant-based protein shreds.
• Cook for 6-8 min, tossing occasionally, until cooked through.**
• Add hoisin sauce and remaining ginger-garlic puree.
• Cook for 1-2 min, stirring often, until protein shreds are coated. Season with salt and pepper.

• Fluff rice with a fork, then stir in sesame seeds. 
• Divide sesame rice between bowls. Top with slaw and protein shreds. 
• Drizzle plum sauce over top. 
• Sprinkle with crispy shallots. 

If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until cooked through.**