Hoisin-Glazed Pork Meatballs

Add the rice and coconut milk to pot with boiling water (NOTE: Keep your eye on the pot so it doesn't boil over). Reduce the heat to medium-low. Cover and cook until the rice is tender and the liquid has been absorbed, 12-14 min.

While rice cooks, combine half the ginger and ¼ tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Roll mixture into 8 equal meatballs (16 for 4 ppl). Transfer meatballs to a foil-lined baking sheet. Bake in the middle of the oven, until golden-brown and cooked through, 12-14 min.**

While meatballs bake, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then snap peas. Cook, stirring often, until beginning to soften, 1-2 min. Add bok choy and remaining ginger. Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper. Remove pan from the heat, then transfer veggies to a plate and cover to keep warm.

While veggies cook, whisk together hoisin sauce, soy sauce, sweet chili sauce, cornstarch and 3/4 cups water (dbl for 4 ppl) in another medium bowl. When veggies are done, heat the same pan over medium heat. When hot, add hoisin mixture and cook, stirring often, until slightly thickened, 2-3 min. Add meatballs to pan with sauce, toss to coat.