Chinese Cashew Pork Stir-fry

While rice cooks, trim snow peas. Cut zucchini in half lengthwise, then into 1/4-inch thick half-moons. Thinly slice green onions. Whisk together soy sauce, sweet chili sauce, cornstarch, 2 tbsp hoisin sauce and 3/4 cups water (dbl both for 4 ppl) 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. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), 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. Remove the pan from heat, then transfer veggies to another plate.

Heat the same pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with remaining garlic salt and pepper.

Add hoisin-soy mixture to pan with pork. Bring to a boil and cook until slightly thickened, 2-3 min. Stir in veggies and cook until heated through, 1 min.