Before starting, wash and dry all produce.Heat Guide for Step 6: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium, 1/2 tsp (1 tsp) spicyand 1 tsp (2 tsp) extra-spicy Add 1 1/4 cups (2 1/2 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. Core, then cut pepper into 1/2-inch pieces. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)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 beefinto smaller pieces, until no pink remains, 4-5 min.\*\* Transfer pork to a plate, then cover to keep warm. Carefully discard excess fat.

Reduce heat to medium, then add remaining garlic-ginger oil, snow peas and peppers to the same pan. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add soy sauce, hoisin sauce, pork 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 chilies 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 pork.\*\*