• Add 1 1/4 cups (2 1/1 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
• While water comes to a boil, peel, then finely grate 1 tbsp (2 tbsp) ginger.

• Add rice to the boiling water. 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.

• Trim, then halve snow peas.
• Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis.)
• Stir together garlic puree, ginger and sesame oil in a small bowl.

• Heat a large non-stick pan over medium-high heat.
• When hot, add half the garlic-ginger oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
• Transfer beef to a plate, then cover to keep warm.
• Carefully discard excess fat.

• Reduce heat to medium, then add remaining garlic-ginger oil and snow peas to the same pan. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
• Add soy sauce, hoisin sauce, beef and 2 tbsp (4 tbsp) water. Cook, stirring often, until warmed through, 1-2 min.
• Season with salt and pepper, to taste.

• Fluff rice with a fork, then season with salt, to taste.
• Divide rice between bowls. Top with stir-fry.
• Sprinkle 1/4 tsp chilis over top. (NOTE: Reference heat guide.)

If you've opted to get beef, cook it in the same way the recipe instructs you to cook the pork.**