In a small saucepan combine the brown sugar, minced garlic, grated ginger, soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, and crushed red pepper flakes. Bring to a boil and reduce the heat to a simmer. Cook for 1-2 minutes, stirring occasionally.

Combine cornstarch and water and stir into a slurry. Add it to the simmering glaze and cook for one minute until it thickens.

Divide the Jasmine Rice between bowls and top with the Asian Meatballs.

Arrange shelled edamame, scallions, carrot, and cucumber in the bowls. Drizzle each bowl with sauce.

Garnish with jalapeno, cilantro, mint, chopped peanuts, and sesame seeds. Serve with chopsticks or a fork.