• Before starting, to a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice. Cover and reduce heat to medium-low. Cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Juice half the lime. Cut remaining into wedges.
• Halve snow peas.
• In a large bowl, whisk together peanut butter, oyster sauce, honey, soy sauce, 1/2 tbsp (1 tbsp) lime juice and 1/3 cup (2/3 cup) water. 

• Heat a large non-stick pan over high. 
• When pan is hot, add beef to the dry pan. Cook for 2-3 min, breaking up beef into smaller pieces, until no pink remains.**  Season with pepper.
• Reduce heat to medium-high. 
• Add Moo Shu Spice Blend and garlic puree. Cook for 30 sec, stirring constantly, until fragrant.

• To the pan, add carrots and snow peas. Cook for 3-4 min, stirring often, until veggies are tender.
• Remove the pan from heat, then add peanut butter mixture. Stir to combine.

• Fluff rice with a fork. 
• Divide rice between bowls. 
• Top with beef-veggie mixture.
• Squeeze a lime wedge over top.
• Sprinkle peanuts over top. 

If you've opted to get beef, omit oil, then add beef to the dry pan. Cook beef in the same way the recipe instructs you to cook turkey.**