Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the ginger-garlic puree. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) 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.

Meanwhile, thinly slice celery. 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 oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**

Meanwhile, add hoisin sauce, sweet chili sauce, soy sauce, vinegar and 1/4 cup water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine.

When pork is done, add remaining ginger-garlic puree, onions, snap peas and celery to the pan. Season with salt and pepper. Cook, stirring frequently, until veggies are tender-crisp, 3-4 min. Stir in sauce. Bring to a boil. Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 1 min.

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