Heat a medium pot over medium-high heat. When hot, add ½ tbsp (1 tbs) oil, then rice and half the garlic puree. Cook, stirring often, until fragrant, 2-3 min. Add 1 ¼ cups (2 ½ cups) water and bring to a boil over high heat. 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 snow peas, then half crosswise. Cut zucchini in half lengthwise, then into ¼-inch thick half-moons. Thinly slice green onions. Whisk together soy sauce, sweet chili sauce, cornstarch, 2 tbsp (4 tbsp) hoisin sauce and ¾ cups (1 ¼ cups) water in a medium bowl. Set aside.

Heat a large non-stick pan over medium heat. Add cashews to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then zucchini. Cook stirring often, until beginning to soften, 2 min. Add snow peas and remaining garlic puree. Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper. Remove from heat, then transfer veggies to another plate. Cover to keep warm.

Reheat the same pan over medium-high. When hot, add ½ tbsp (1 tbsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Re-whisk hoisin-soy mixture, then add to the pan with beef. Bring to a boil and cook until slightly thickened, 2-3 min.

Fluff rice with a fork. Stir in half the green onions. Divide rice between plates. Top with veggies, beef and sauce from pan. Sprinkle cashews and remaining green onions over top.

If you've opted to get beef, cook it in the same way the recipe instructs you to cook the pork.