• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Peel and mince ginger. Trim green beans if necessary. Peel and mince garlic. Zest and quarter lemon.

• Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook until fragrant, 30 seconds. • Stir in rice, 3/4 cup water (11/2 cups for 4 servings), and a big pinch of salt. 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 and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer pork to a plate. Wipe out pan. Swap in chicken for pork.

• While pork cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 10-12 minutes.

• Return pan used for pork to medium heat. Add a drizzle of oil, garlic, and remaining ginger. Cook, stirring, until fragrant, 30 seconds. • Add 1/4 cup water (1/3 cup for 4 servings), jam, and miso sauce concentrate. Cook, stirring, until thickened, 3-4 minutes. • Remove pan from heat and stir in 2 TBSP butter (4 TBSP for 4) until melted. Stir in a squeeze of lemon juice to taste.

• Fluff rice with a fork; stir in lemon zest and a pinch of salt if necessary. • Divide rice, pork, and green beans between plates. Drizzle pork with sauce and serve with any remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.