Char Siu Pork

Meanwhile, peel and mince or grate ginger. Melt 1 TBSP butter in a small pot over medium-high heat. Add half the ginger; cook until fragrant, 20-30 seconds. Add rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Core, deseed, and thinly slice bell pepper. Trim green beans. Mince garlic. Place cucumbers under a plate; press down until cucumbers break open. Chop into 1-inch pieces. In a medium bowl, combine sesame oil, ½ tsp garlic (1 tsp for 4), remaining vinegar and brown sugar, and half the soy sauce. Add cucumbers; toss to coat. Season with salt, pepper, and chili flakes to taste.

Once pork is almost cooked through, remove baking sheet from oven. Heat broiler to high or oven to 500 degrees. Brush pork with a layer of hoisin glaze (save the rest for serving). Broil or roast until pork is cooked through and glaze is tacky and lightly charred, 2-3 minutes more. Set aside on a cutting board to rest.

In a second small bowl, stir together cornstarch, remaining soy sauce, and 2 TBSP warm water (¼ cup for 4); add remaining garlic and ginger. Heat a large drizzle of oil in a large pan over mediumhigh heat. Add bell pepper and green beans; cook until browned and tender, 7-9 minutes. Add soy sauce mixture; cook until veggies are glazed, 1-2 minutes. (TIP: If sauce is too thick, stir in water 1 TBSP at a time until stir-fry is fully coated.) Stir in cashews. Season with salt and pepper.