• Wash and dry produce. Trim, peel, and cut carrots on a diagonal into 1⁄4-inch-thick pieces (halve lengthwise first if carrots are on the larger side). Halve, peel, and thinly slice onion. Cut broccoli into bite-size pieces if necessary.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add carrots; cook, stirring occasionally, until slightly softened, 2-3 minutes. • Add onion and broccoli; season with salt and pepper. Cook, stirring often, until onion is translucent and broccoli is tender, 3-5 minutes.

• Meanwhile, in a small bowl, whisk together sweet soy glaze, half the Szechuan paste, half the vinegar, 3⁄4 cup water, and 1 tsp sugar. (For 4 servings, use all the Szechuan paste, all the vinegar, 11⁄2 cups water, and 2 tsp sugar.)

• Add Szechuan sauce (reserve bowl; no need to wipe out!) and garlic powder to pan with stir-fry. Cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes. • In bowl used for sauce, mix cornstarch with 1 TBSP water (2 TBSP for 4 servings) until dissolved. • Stir cornstarch mixture into stir-fry until fully incorporated; simmer until sauce thickens, 30-60 seconds. • Remove pan from heat. Stir in chili flakes to taste (we used 1⁄8 tsp; 1⁄4 tsp for 4). Taste and season with salt and pepper if desired. TIP: If sauce is too thick, stir in a splash of water.

• Massage rice in package to break up grains. Partially open package; microwave until warmed through, 11⁄2-2 minutes. (Careful when handling and opening the pouch!) • Transfer rice to a medium bowl and fluff with a fork.

• Divide rice and stir-fry between plates in separate sections. Sprinkle with peanuts and serve.