Trim ends off snow peas, if desired.

Break broccoli into bite-sized pieces.

In a mixing bowl, combine panko and 3 Tbsp. water. Let sit, 1 minute.

After 1 minute, add ground pork, garlic salt, and a pinch of pepper. Stir until thoroughly combined. Form pork mixture into 12 equally-sized meatballs.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add meatballs to hot pan. Cover and stir occasionally until meatballs are browned and reach a minimum internal temperature of 160 degrees, 10-15 minutes.

Uncover and add half the garlic sesame sauce (reserve remaining for vegetables). Stir often until meatballs are coated, 1-2 minutes.

Remove from burner.

While meatballs cook, continue recipe.

Place another large non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli, snow peas, mixed peppers, a pinch of salt, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.

Once simmering, cover and stir occasionally until water is almost completely evaporated, 4-6 minutes.

Uncover; add a pinch of salt and pepper, soy sauce, 1 Tbsp. butter, and remaining garlic sesame sauce. Stir often until combined and vegetables are tender, 2-3 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Carefully massage rice in bag to break up any clumps and remove from packaging.

In a microwave-safe bowl, combine rice and 1/4 tsp. salt.

Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes. Fluff rice with a fork.

Plate dish as pictured on front of card, topping rice with vegetables and meatballs. Bon appétit!