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

• While rice cooks, peel, then slice half the carrot (use all for 4 servings) into 1/8-inch rounds.
• Trim snap peas.
• Peel, then cut onion into 1/4-inch slices.
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, carrots, onions and snap peas. Cook for 3-4 min, stirring often, until veggies are tender-crisp.
• Transfer to a plate.

• Reheat the same pan over medium-high.
• When hot, add protein shreds and remaining ginger-garlic puree to the dry pan. Cook for 6-8 min, tossing occasionally, until cooked through.**
• While protein shreds cook, to a small bowl, add cornstarch, vegetarian oyster sauce, sweet chili sauce, miso broth concentrate and 1/3 cup (1/2 cup) water. Whisk to combine.

• When protein shreds are done, to the pan, add veggies and sauce. 
• Cook for 1-2 min, stirring often, until sauce thickens slightly. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
• Season with salt and pepper.

• Fluff rice with a fork. Divide between bowls.
• Spoon protein shred stir-fry and veggies over top.

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