Before starting, wash and dry all produce. Thinly slice green onions. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the green onions and rice. Cook, stirring often, until fragrant, 2-3 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

While rice cooks, thinly slice celery. Trim snap peas. Peel, then cut onion into 1/4-inch slices. Peel, then mince or grate ginger.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then ginger and pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**

While pork cooks, add hoisin, sweet chili sauce, soy sauce, vinegar and 1/4 cup water (dbl for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine.

When pork is done, add garlic puree, onions, snap peas and celery to the pan. Season with salt and pepper. Cook, stirring frequently, until veggies are tender-crisp, 3-4 min. Stir in sauce. Bring to a boil. Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min.

Fluff rice with a fork. Divide rice between bowls. Spoon pork and veggies over top. Sprinkle with remaining green onions.