Before starting, wash and dry all produce. Heat Guide for Step 4 (dbl 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 and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While the water comes to a boil, trim, then halve green beans. Thinly slice basil. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Zest, then cut lime into wedges. Finely chop chili, 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. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.

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 1 tbsp oil (dbl for 4 ppl) to the same pan, then onions, ginger, garlic puree 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. Cook, stirring often, until pork is dark golden-brown, 2-3 min. Stir in lime zest, soy sauce, green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring often, scraping up any browned bits from the bottom of the pan, until green beans are warmed through, 1 min.

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