Before starting, wash and dry all produce. Trim snap peas. Cut broccoli into bite-sized pieces. Thinly slice mushrooms. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Thinly slice green onions, keeping white and green parts separate.

Add panko, soy sauce, garlic puree, green onion whites and half the ginger to a large bowl. Crumble pork into the bowl. Season with pepper, then combine. Roll mixture into 12 equal-sized meatballs (24 for 4 ppl).

Heat a medium non-stick pan over medium heat (use a large non-stick pan for 4 ppl). When hot, add 1/2 tbsp oil (dbl for 4 ppl), then meatballs. Cook, turning meatballs often, until browned all over and cooked through, 8-12 min.** (TIP: If meatballs are browning too quickly, reduce heat to medium-low.) Remove the pan from heat, then add hoisin sauce and 2 tbsp water (dbl for 4 ppl). Toss to coat meatballs.

While meatballs cook, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring often, until golden-brown, 5-6 min. Season with salt and pepper, then transfer to a plate.

Reheat the same pan over medium. Add broccoli and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, until beginning to soften, 2-3 min. Add mushrooms, snap peas and remaining ginger. Cook, stirring often, until ginger is fragrant and veggies are tender-crisp, 2-3 min.

Divide veggies between plates. Top with meatballs and any sauce from the pan. Drizzle with chili garlic sauce, if desired. Sprinkle remaining green onions over top.