• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Peel, then mince or grate 1 1/2 tbsp (3 tbsp) ginger. 
• Line a baking sheet with parchment paper
• To a medium bowl, add Beyond Meat®, panko, half the ginger and ¼ tsp (1/2 tsp) salt. Season with pepper, then combine. 
• With wet hands, roll mixture into 10 (20) equal-sized meatballs.
• Arrange on the prepared sheet. Roast in the middle of the oven 10-12 min, until cooked through.**

• Meanwhile, heat a large non-stick pan over medium. 
• Add sesame seeds to the dry pan. Toast 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) 
• Remove from heat. 
• Transfer sesame seeds to a plate.

• Thinly slice green onions, keeping white and green parts seperate.
• Trim, then halve snow peas. 
• Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
• Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
• In a medium bowl, whisk together hoisin sauce, sweet chili sauce, half the cornstarch (use all for 4 servings), 3/4 cup (1 1/4 cups) water and 1 tsp (2 tsp) chili-garlic sauce (TIP: Add more chili-garlic sauce for extra kick!)

• Reheat the same pan over medium-high.
• When hot, add carrots and 1/4 cup (1/3 cup) water. Cook 3-5 min, stirring often, until carrots are tender-crisp and water is absorbed. 
• Add 1/2 tbsp (1 tbsp) oil, then snow peas, green onion whites and bok choy. Cook 2-3 min, stirring often, until all veggies are tender-crisp.
• Remove from heat, then add half the sesame seeds. Season with salt and pepper, then toss to coat.
• Transfer veggies to a plate, then cover to keep warm.

• When veggies and meatballs are done, reheat the same pan over medium.
• When hot, add 1/2 tbsp (1 tbsp) oil, then remaining ginger. Stir until fragrant, 30 sec.
• Add sauce mixture. Bring to a gentle boil. Once boiling, cook 2-3 min, stirring often, until sauce thickens slightly.
• Add meatballs to the pan with sauce. Toss to coat. (TIP: If you prefer a lighter sauce, add more water, 1 tbsp at a time.)

• Divide veggies between bowls. Top with Beyond Meat® meatballs and any remaining sauce from the pan.
• Sprinkle remaining green onions and remaining sesame seeds over top.
• Drizzle any remaining chili-garlic sauce over top, if you like.

If you've opted to get Beyond Meat®, prep and cook the same way the recipe instructs you to prep and cook turkey.**