Place rice and a large pinch of salt in a medium pot with enough water to cover by 3 inches. Bring to a boil. Cook until tender, about 25 minutes, then drain. Return to pot and keep covered off heat until meal is ready.

Wash and dry all produce. Core, seed, and remove white ribs from bell pepper. Slice thinly crosswise. Halve, peel, and thinly slice onion. Trim, then thinly slice scallions. Peel and mince ginger. Mince or grate garlic. Trim any tough ends from snap peas. Cut lime into wedges.

Heat a large drizzle of oil in large pan over medium-high heat. Add onion, garlic, scallions, and ginger. Cook, tossing, until just barely softened, 2-3 minutes.

Toss bell pepper into pan. Cook until just starting to turn tender, another 3-4 minutes. Season with salt and pepper.

Toss snap peas into pan. Cook until just starting to turn tender, 2-3 minutes. Add 3 TBSP hoisin sauce (we sent more) and a squeeze of lime juice. Continue tossing until sauce is mixed in and heated through, about 1 minute.

Divide rice between plates, then top with stir-fry. Serve with lime wedges on the side for squeezing.