Before starting, wash and dry all produce. Heat a medium pot over medium heat.When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the ginger-garlic puree. Cook, stirring often, until fragrant, 2-3 min.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 until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.

Peel, then slice half the carrot (use all for 4 ppl) 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 heat. When hot, add 1 tbsp (2 tbsp) oil, carrots, onions and snap peas. Cook, stirring often, until veggies are tender-crisp, 2-3 min.Transfer to a plate.

Heat the same pan over medium-high. When hot, add ground pork and remaining ginger-garlic puree to the dry pan. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**While pork cooks, add cornstarch, vegetarian oyster sauce, sweet chili sauce, soy sauce and 1/3 cup (1/2 cup) water to a small bowl. Whisk to combine.

When pork is done, add veggies and sauce to the pan. Cook, stirring often, until sauce has thickened slightly, 1-2 min. (TIP: Add more water, 1 tbsp at a time, if you prefer a looser sauce!)Season to taste with salt and pepper.

Fluff rice with a fork. Divide rice between bowls. Spoon pork and veggies over top.