Hoisin-Glazed Pork Meatballs

When the water is boiling, stir in coconut milk and rice, then bring to a gentle boil. (NOTE: Keep your eye on the pot so it doesn't boil over.) Reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

While rice cooks, combine pork, panko, half the ginger and ¼ tsp salt (dbl for 4 ppl) in a medium bowl. Season with pepper. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). (TIP: If you prefer a firmer meatball, add an egg to the mixture!) 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 and remaining ginger. Cook, stirring often, until fragrant, 1-2 min. Add bok choy. 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.