Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ground pork, Asian garlic, ginger & chile seasoning (use less if spice-averse), and half the soy sauce (reserve remaining for green beans) to hot pan. Kids not a fan of extra heat? Feel free to skip/reduce the Asian garlic, ginger & chile seasoning.

Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 6-8 minutes.

Remove from burner and carefully drain any excess liquid. Pan will be hot! Use caution.

Transfer pork to a plate. Wipe pan clean and reserve.

While pork cooks, continue recipe.

Trim green beans, if necessary, and cut into 1" pieces.

Trim and thinly slice green onions, keeping white and green portions separate.

Return pan used to cook pork to medium-high heat and add 2 tsp. olive oil. Add green beans and white portions of green onions to hot pan. Cook, 1 minute.

After 1 minute, add 1/4 cup water, remaining soy sauce, 1/4 tsp. salt, and garlic pepper. Stir to combine and bring to a simmer.

Once simmering, cover and stir occasionally until water is almost completely evaporated, 6-8 minutes.

Uncover and add pork, garlic sesame sauce, and yuzu dipping sauce. Stir often until green beans are tender and pork is coated, 2-3 minutes.

Remove from burner.

While green beans cook, continue recipe.

Carefully massage rice in bag to break up any clumps and remove from packaging. Place rice in a microwave-safe bowl.

Microwave uncovered until heated through, 3-5 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Stir in 1/4 tsp. salt until combined and fluff rice with a fork.

While rice microwaves, in a mixing bowl, combine slaw mix and dressing. Kids want to help? With supervision, have them help prepare the slaw.

Plate dish as pictured on front of card, topping pork mixture with sesame seeds and green portions of green onions. Bon appétit!