Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) garlic salt to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then 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, trim and halve green beans.Core, then cut pepper into 1/2-inch pieces.Roughly chop cilantro.Combine Szechuan sauce, cornstarch and 3/4 cup (1 1/2 cups) water in a medium bowl. Whisk to combine.

Heat a large non-stick pan over medium-high heat.When hot, add 1 tbsp (2 tbsp) oil, then green beans and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Remove from heat, then season with pepper and 1/4 tsp (1/2 tsp) garlic salt.Transfer veggies to a plate, then cover to keep warm.Carefully wipe the pan clean.

Reheat the same pan over medium-high.When hot, add sesame oil, pork and half the sesame seeds. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Add Szechuan sauce mixture. Cook, stirring often, until sauce thickens slightly, 1-2 min. (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)

Stir in half the cilantro, remaining sesame seeds and 1 tbsp (2 tbsp) butter into rice.Divide sesame-cilantro rice between bowls. Top with veggies and pork.Sprinkle remaining cilantro over top.