• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate ginger. Trim green beans if necessary. Thinly slice chili.

• Heat a large drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook, stirring, until fragrant, 30 seconds. • Add rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, toss green beans on a baking sheet with a drizzle of oil and a big pinch of salt and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

• Meanwhile, pat pork* dry with paper towels; season with salt and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan. **Swap in chicken or salmon for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more.**

• In a small bowl, combine jam, stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings). • Heat a drizzle of oil in pan used for pork over medium heat. Add remaining ginger and cook until fragrant, 30 seconds. • Pour in jam mixture and simmer until slightly thickened, 2-3 minutes. • Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper. **Use pan used for chicken or salmon here.**

• Thinly slice pork crosswise. • Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. • Divide rice and green beans between plates. Top rice with pork and drizzle with sauce. Garnish with chili to taste and serve. **Thinly slice chicken crosswise (skip slicing salmon!).** ***Salmon is fully cooked when internal temperature reaches 145°.***