Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare ingredients.

Trim ends off green beans and cut into 2" pieces Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions on an angle. Keep white and green portions separate. Remove any discolored outer leaves from bok choy and trim ends. Halve and core. Cut into ½" pieces. Coarsely chop cashews. Mince garlic. Separate pork slices into a single layer and pat dry.

Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add green beans to hot pan and stir often, 4 minutes. Stir in bok choy, ¼ tsp. salt, a pinch of pepper, and ¼ cup water. Cook until green beans are tender, 3-4 minutes. Remove vegetables to a plate. Wipe pan clean and reserve.

Return pan use to cook vegetables to medium-high heat and add 1 Tbsp. olive oil. Add sliced pork and a pinch of salt and pepper to hot pan. Stir occasionally until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Stir teriyaki glaze, rice vinegar, white portions of green onion, garlic, and garlic salt into hot pan. Bring to a boil. Once boiling, stir in vegetables until combined. Remove from burner. Plate dish as pictured on front of card, topping stir-fry with cashews and green portions of green onions. Bon appétit!