Before starting, wash and dry all produce. Heat a medium pot over medium heat.When hot, add sesame oil, then 1 tsp (2 tsp) ginger-garlic puree and rice. Cook, stirring often, until rice is toasted, 2-3 min.Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. 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 from heat. Set aside, still covered.

Meanwhile, thinly slice green onions. Peel, then grate carrot.

Add cabbage, carrot, vinegar, green onions, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl.Season with salt and pepper, then toss to combine. Set aside.

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then protein strips. Cook, breaking up protein strips into smaller pieces, until crispy, 5-7 min.\*\*Add hoisin sauce and remaining ginger-garlic puree. Cook, stirring often, until protein strips are coated, 1-2 min. Season with salt and pepper, to taste.

Fluff rice with a fork, then stir in sesame seeds. Divide sesame rice between bowls. Top with protein strips and slaw. Drizzle plum sauce over top. Sprinkle with crispy shallots.