Recipes of the world

INGREDIENTS 1 tbsp. vegetable oil 3 cloves garlic, minced 1 onion, diced 1 carrot, diced 3 c. leftover cooked white rice 1 tsp. kosher salt 1/2 c. frozen peas 1/2 c. frozen corn kernels 3 large eggs 2 green onions, chopped RECIPE PREPARATION In a large skillet over medium heat, heat oil and cook garlic, onions, and carrots, 4 to 5 minutes. Increase heat to medium-high, then fold in rice and salt and cook until lightly toasted, 3 to 4 minutes. Add peas and corn and mix until warmed through. Meanwhile, in a small non-stick skillet over medium-low heat, scramble eggs. Fold eggs and green onions into fried rice and serve immediately.

INGREDIENTS FOR THE NOODLES 1 tbsp. vegetable oil 3 boneless skinless chicken breasts 2 tsp. garlic powder 1 tsp. cayenne Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1/4 c. thinly sliced green onions 1 red bell pepper, chopped 1 large carrot, cut into matchsticks 1 large zucchini, cut into half-moons 12 oz. cooked lo mein noodles Freshly chopped cilantro, for garnish FOR THE SAUCE 1/3 c. low-sodium sauce Juice of 1/2 lime 2 tbsp. chili garlic sauce (or Sriracha) 1 tbsp. creamy peanut butter 2 tbsp. low-sodium chicken broth RECIPE PREPARATION In a large skillet over medium heat, heat oil. Add chicken and season with garlic powder, cayenne, salt, and pepper. Cook until golden, 8 minutes, then flip and season the other side and cook 8 minutes more. Set aside to let rest 10 minutes, then cut into bite-size pieces. Add garlic and green onions to the skillet and cook until fragrant, 1 minute. Add bell pepper, carrots, and zucchini and cook

INGREDIENTS 1 lb. skirt steak, thinly sliced into 1/4" strips kosher salt Freshly ground black pepper 3 tbsp. cornstarch 1 tsp. plus 1 tbsp. canola oil, divided 1 lb. green beans, trimmed 3 cloves garlic, minced 3" piece of ginger, peeled and grated 1/4 c. soy sauce 1 tbsp. rice wine vinegar 3 tbsp. sugar 2 green onions, chopped 1 tbsp. sesame seeds RECIPE PREPARATION Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated and set aside. In a large skillet over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water. Return skillet to high heat and add remaining tablespoon oil. When the oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy

INGREDIENTS FOR THE CHICKEN 1 lb. chicken, chopped into 1" pieces 1/2 c. cornstarch 1/2 c. all-purpose flour kosher salt Freshly ground black pepper vegetable oil FOR THE SAUCE 1 tbsp. sesame oil 2 cloves garlic, minced 1 tsp. minced fresh ginger 1 tbsp. cornstarch 1/4 c. soy sauce 1/2 c. low-sodium chicken broth 2 tbsp. apple cider vinegar 1 tbsp. hoisin sauce 1 tbsp. honey 2 green onions, thinly sliced 1 tbsp. sesame seeds 1/3 c. mayonnaise sriracha 4 Hamburger buns Lettuce, for serving RECIPE PREPARATION In a medium bowl, combine chicken, cornstarch, flour, salt, and pepper. Toss until the chicken is evenly coated. In a large skillet over medium heat, add enough vegetable oil to coat the bottom of the skillet. When the oil is shimmering, add the chicken in a single layer. Cook until golden and cooked through, 8 to 10 minutes. Remove chicken, season with more salt and pepper and drain on paper towels. Add sesame oil to the skillet, then stir

INGREDIENTS 12 oz. package udon noodles 3 tbsp. smooth peanut butter 3 tbsp. soy sauce 2 tbsp. sesame oil 1 tbsp. honey 1 tbsp. lime juice 1 clove garlic, minced 2 c. Shredded chicken 2 c. broccoli florets, steamed 2 avocados, thinly sliced 2 green onions, thinly sliced 1 tsp. sesame seeds RECIPE PREPARATION In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and rinse with cold water to cool. Return noodles to saucepan. Add peanut butter, soy sauce, sesame oil, honey, lime juice, and garlic. Stir until sauce is creamy and noodles are fully coated. If the sauce is too loose, turn heat to low and cook until the sauce has thickened, about 1 minute. Divide noodles between bowls. Top each serving with chicken, broccoli, avocado, and green onions. Garnish with sesame seeds and serve warm or at room temperature.

INGREDIENTS 2 tbsp. low-sodium soy sauce 2 tbsp. oyster sauce 2 tbsp. dry sherry 2 tsp. sugar 1 tsp. sesame oil 1/2 tsp. Freshly ground black pepper 10 oz. dry chow mein noodles 2 tbsp. extra-virgin olive oil 1/2 small onion, thinly sliced 1 carrot, peeled and julienned 8 oz. snow peas, thinly sliced on a bias 6 canned and drained baby corn, sliced lengthwise 1 c. shredded savoy cabbage Toasted sesame seeds, for garnish RECIPE PREPARATION In a mixing bowl, whisk together soy sauce, oyster sauce, sherry, sugar, sesame oil, and pepper and set aside. Place noodles in a large, shallow baking dish and top with 4 cups boiling water. Let sit 10 minutes, then drain and set aside. In a large skillet or wok over high heat, heat olive oil. Add onion and carrot and cook, 2 minutes. Add snow peas and baby corn and cook 2 minutes more. Add cabbage and cook, 1 minute. Add noodles and sauce to the skillet and toss until combined. Cook until vegetables have blistered and th