Wash and dry produce.

Peel and mince or grate ginger.

Trim and thinly slice scallions, separating whites from greens.

Mince or grate garlic.

Halve, peel, and mince half the shallot.

Melt 1 tbsp butter in a small pot over medium-high heat.

Add ginger, scallion whites, and half the garlic.
Cook until softened (1-2 min)

Stir in rice, half the stock concentrate and 3/4 cup water.

Bring to a boil, then cover and reduce to a low simmer

Cook until rice is tender (15-18 minutes)

Keep covered off heat until ready to serve.

Pat pork* dry with paper towels; season all over with salt, pepper, and 1 tsp fry seasoning.

Heat a large drizzle of oil in a large pan over medium-high heat.

Add pork and cook, turning occasionally, until browned and cook through (15-20 minutes)

Turn off heat; transfer to a cutting board to rest. Wash out pan

Melt 1 tbsp butter in same pan over medium-high heat. Add minced shallot and cook until softened (2-3 minutes)

Stir in jam and vinegar; simmer until syrupy, 30-60 seconds

Stir in 1/4 cup water, remaining stock concentrate, and 1 tsp sugar.

Bring to a boil, then lower heat; simmer until thickened (3-4 minutes)

Remove from heat. Stir in 1 tbsp butter until melted. Season with salt and pepper

Cook bagged green beans

Transfer green beans to a bowl. Toss with sesame oil and season with salt and pepper.

Fluff rice with a fork; season with salt and pepper.

Stir in any resting juiced from prop into pan with glaze.

Slice pork crosswise

Divide rice, pork, and green beans between plates. Drizzle pork with glaze. Top everything with scallion greens and soy sauce to taste. Serve!