Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/2" strips.

Trim green beans, if necessary.

Coarsely chop peanuts.

In a mixing bowl, combine panko and 2 Tbsp. water. Let sit, 1 minute.

After 1 minute, add ground pork, Asian garlic, ginger & chile seasoning (use less if spice-averse), and 1/4 tsp. salt. Thoroughly combine. Form mixture into eight equally-sized meatballs.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add meatballs to hot pan and sear until lightly browned, 1-2 minutes.

Cover and roll occasionally until browned all over and meatballs reach a minimum internal temperature of 160 degrees, 6-8 minutes.

Remove from burner. Transfer meatballs to a plate. Wipe pan clean and reserve.

While meatballs cook, continue recipe.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add green beans to hot pan, cover, and cook until beginning to soften, 4-5 minutes.

Add bok choy, 1/4 cup water, miso, a pinch of salt, and umami seasoning. Stir occasionally until vegetables are tender, 3-4 minutes.

If vegetables need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Return pan used to cook meatballs to medium heat.

Add sweet and sour sauce and half the sesame seeds (reserve remaining for garnish) to hot, dry pan and bring to a simmer.

Once simmering, remove from burner. Add meatballs and gently stir until coated and warmed through, 30-60 seconds.

Plate dish as pictured on front of card, topping meatballs with extra sauce from pan and remaining sesame seeds and garnishing vegetables with peanuts. Bon appétit!