• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel and thinly slice garlic. Trim green beans if necessary. Roughly chop bok choy and napa cabbage into bite-size pieces. Trim and thinly slice scallions. Halve lime. Peel and mince or grate ginger.

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30-60 seconds. • Stir in rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt; bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes. (You’ll finish the green beans in Step 6.)

• Meanwhile, in a large bowl, combine bok choy and napa cabbage, scallions, sesame seeds, and a pinch of salt and pepper. Stir in tempura batter mix, flour, 1⁄3 cup cold water (2⁄3 cup for 4 servings), 1/2 tsp salt (1 tsp for 4), and pepper. (TIP: Batter should be very thick but not dry; add water 1 tsp at a time if necessary.) Set aside. • In a small bowl, combine chili sauce, soy sauce, juice from lime, and as much ginger as you like. Set aside.

• Heat a 1⁄3-inch layer of oil in a large pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, add 11/2-TBSP scoops of batter to pan; press down lightly with a spoon. (TIP: Depending on the size of your pan, you may need to work in batches.) Cook until golden brown and crisp, 3-4 minutes per side. TIP: If necessary, heat more oil in pan between batches. • Transfer fritters to a paper-towel-lined plate. Season with salt to taste.

• Remove green beans from oven; drizzle with hoisin and toss to coat. Return to top rack until tacky, 2-3 minutes. • Divide rice, fritters, and green beans between plates. Serve with soy ginger sauce on the side for dipping.