• Before starting, wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• To a medium pot, add rice, broth concentrate, half the garlic salt and 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high heat. 
• Once boiling, reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. 
• Remove the pot from heat. Set aside, still covered.

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Cut green onion whites into 1/2-inch pieces. Thinly slice green onion greens. Keep green and white parts separate.

• Heat a large non-stick pan over medium.
• When hot, add cashews to the dry pan. Toast for 5-6 min, stirring occasionally, until golden. (TIP: Keep your eye on cashews so they don't burn.) 
• Transfer to a plate.

• Heat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then Beyond Meat®. Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.** Season with pepper and remaining garlic salt.
• Meanwhile, to a small bowl, add hoisin sauce, soy sauce, sriracha, half the cornstarch (use all for 4 servings) and 1/3 cup (2/3 cup) water. Stir until cornstarch dissolves.

• To the pan with Beyond Meat®, add peppers, zucchini and green onion whites. Cook for 3-4 min, stirring occasionally, until veggies are tender-crisp.
• Add hoisin sauce mixture. Cook for 1-2 min, stirring often, until sauce thickens slightly. (TIP: Add 1-2 tbsp water if sauce gets too thick.) Season with pepper.
• Add half the cashews, then toss to combine.

• To the pot with rice, add half the green onion greens and 1 tbsp (2 tbsp) butter, then fluff rice with a fork until butter melts.
• Divide rice between plates. Top with Beyond Meat® and veggies.
• Sprinkle remaining green onions and remaining cashews over top.

If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the pork, breaking up patties into smaller pieces, until crispy.**