• Before starting, wash and dry all produce.
• Using a strainer, rinse rice until water runs clear.
• Heat a medium pot over medium. 
• When hot, add 1/2 tbsp (1 tbsp) oil, then rice and half the ginger-garlic puree. Cook for 1-2 min, stirring often, until fragrant.
• Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt and bring to a boil over high.
• Once boiling, reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
• Remove from heat. Set aside, still covered.

• While rice cooks, peel, then slice half the carrot (use all for 4 servings) into 1/8-inch rounds.
• Trim snap peas.
• Peel, then cut onion into 1/4-inch slices.
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, carrots, onions and snap peas. Cook for 3-4 min, stirring often, until veggies are tender-crisp.
• Transfer to a plate.

• Reheat the same pan over medium-high.
• When hot, add 1 tsp (2 tsp) oil, Beyond Meat® and remaining ginger-garlic puree to the pan. Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
• While Beyond Meat® cooks, to a small bowl, add cornstarch, vegetarian oyster sauce, sweet chili sauce, miso broth concentrate and 1/3 cup (1/2 cup) water. Whisk to combine.

• When the Beyond Meat® is done, add veggies and sauce to the pan. 
• Cook for 1-2 min, stirring often, until sauce thickens slightly. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time.)
• Season with salt and pepper.

• Fluff rice with a fork. Divide between bowls.
• Spoon Beyond Meat® stir-fry and veggies over top.

If you've opted to get Beyond Meat®, when the pan is hot, add 1 tsp
(2 tsp) oil, then Beyond Meat® and remaining ginger-garlic puree. Cook for 5-6 min, in the same way as the beef, breaking up patties into smaller pieces, until crispy.** Continue with recipe as written.