Before starting, wash and dry all produce. In Step 4, use this heat guide to determine what spice level you prefer (dbl measurement for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, peel, then finely chop shallot. Trim green beans, then cut in half. Roughly chop cilantro. Peel, then mince or grate the garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Zest lime, then cut into wedges.Finely chop chili pepper, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!)

Add rice to the pot of boiling water. Reduce the heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer to a plate and set aside.

Add another 1 tbsp oil (dbl for 4 ppl) to the same pan, then the shallots, ginger, garlic and 1/2 tsp chili. (NOTE: Reference Heat Guide.) Cook, stirring often, until fragrant, 1-2 min. Add pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.\*\*

Sprinkle brown sugar over pork mixture. Cook, stirring often, until pork is dark golden-brown, 2-3 min. Stir in lime zest, soy sauce, green beans and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, scraping up any brown bits from bottom of the pan, until green beans are warmed through, 1 min.

Fluff rice with a fork, then divide between plates. Top with pork mixture and sprinkle over cilantro. Squeeze over a lime wedge, if desired.