Ingredients

• 🍚 7 tablespoons uncooked jasmine rice
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• 🍗 4 1/4 ounces boneless, skinless chicken breast
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• 🥚 1 large egg
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• 🍵 1 black tea bag
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• 🫚 1 tablespoon fresh ginger, minced
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• 🌱 2 scallions, thinly sliced
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• 🥒 1/2 cup cucumber, thinly sliced
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• 🥢 1 tablespoon low-sodium soy sauce
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• 🫗 1 1/2 teaspoons toasted sesame oil
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• 💧 5 cups water
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Directions

1. Place the egg in a small saucepan, cover it with 2 cups of the water, and bring it to a boil over high heat; reduce the heat to medium and simmer for 9 minutes.
2. Drain the egg, cool it under cold running water for 1 minute, gently crack the shell all over without peeling it, and return it to the saucepan with the tea bag, soy sauce, and the same 2 cups of fresh water.
3. Bring the tea-egg liquid to a gentle simmer over medium heat, then reduce the heat to low, cover, and simmer for 15 minutes; turn off the heat and leave the egg in the liquid while you cook the congee.
4. Combine the rice, ginger, and the remaining 3 cups of water in a 2-quart saucepan; bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 25 minutes, stirring every 5 minutes, until the rice is swollen and the liquid is creamy.
5. Nestle the chicken breast into the simmering congee, cover, and cook over low heat for 10 to 12 minutes, turning it once, until the thickest part reaches 165°F and the meat is opaque throughout.
6. Transfer the chicken to a plate and let it rest for 5 minutes, then shred it into bite-size pieces with two forks.
7. Remove the tea egg from its liquid, peel it carefully, and cut it in half; discard the tea bag.
8. Stir the sesame oil into the congee, then taste and adjust the texture with a splash of hot water if it is thicker than a silky porridge.
9. Ladle the congee into a bowl and arrange the shredded chicken, tea-egg halves, scallions, and cucumber on top; serve hot.

Ingredients

• 🍗 5 ounces boneless, skinless chicken breast, cut into 1-inch pieces
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• 🍚 1 cup cooked steamed brown rice
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• 🫑 3/4 cup sliced bell pepper
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• 🥜 1/2 ounce unsalted roasted peanuts
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• 🌶️ 4 dried red chilies, snipped into 1/2-inch pieces
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• 🧄 2 garlic cloves, finely minced
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• 🥢 1 tablespoon low-sodium soy sauce
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• 🍶 2 teaspoons Chinese black vinegar
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• 🍬 2 teaspoons granulated sugar
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• 🫗 2 teaspoons neutral cooking oil
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Directions

1. Place the cooked brown rice in a covered microwave-safe bowl and heat it on high for 1 to 2 minutes, until steaming hot; keep it covered while you cook the chicken.
2. Stir the soy sauce, black vinegar, and sugar together in a small bowl until the sugar mostly dissolves, about 30 seconds.
3. Pat the chicken dry with paper towels and cut it into even 1-inch pieces so it cooks at the same rate.
4. Heat the cooking oil in a 10-inch skillet or wok over medium-high heat until it shimmers, about 1 minute.
5. Add the chicken in a single layer and stir-fry for 4 to 5 minutes, turning the pieces every 30 to 45 seconds, until browned and the thickest piece reaches 165°F.
6. Add the bell pepper, dried chilies, and garlic, then stir-fry over medium-high heat for 2 minutes, until the pepper is bright and just tender and the garlic is fragrant but not browned.
7. Pour in the soy-vinegar sauce and stir constantly for 1 to 2 minutes, until it bubbles and lightly coats the chicken; remove the skillet from the heat and let the chicken rest for 1 minute.
8. Spoon the hot brown rice into a bowl, top it with the Kung Pao chicken and sauce, and scatter the peanuts over the top before serving.

Ingredients

• 🐟 6 ounces boneless, skinless tilapia fillet
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• 🍚 1 cup cooked jasmine rice
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• 🥬 1 cup sliced bok choy
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• 🍄 1 cup sliced shiitake mushrooms
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• 🫚 1 tablespoon finely julienned fresh ginger
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• 🌿 2 scallions, thinly sliced
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• 🥢 1 tablespoon low-sodium soy sauce
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• 🫗 1 tablespoon neutral cooking oil
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• 🥄 1 teaspoon toasted sesame oil
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• 🍬 1 teaspoon granulated sugar
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Directions

1. Pat the tilapia dry with paper towels and place it on a heatproof plate that will fit inside your steamer; scatter half of the ginger and half of the scallions over the fish.
2. Pour 2 inches of water into a wok or large pot, place in a steamer rack, cover, and bring the water to a strong simmer over high heat.
3. Place the fish plate on the rack, cover tightly, and steam over high heat for 8 to 10 minutes, until the thickest part flakes easily and reaches 145°F; turn off the heat and let the fish rest, covered, for 2 minutes.
4. While the fish steams, combine the soy sauce and sugar in a small bowl, stirring until the sugar is mostly dissolved.
5. Heat the neutral oil and sesame oil together in a small skillet over medium heat until shimmering but not smoking, about 2 minutes.
6. Transfer the steamed fish carefully to a serving plate, leaving any excess steaming liquid behind, and spoon the soy-sugar mixture over the fish.
7. Pour the hot oil over the remaining ginger and scallions on top of the fish; it should sizzle briefly and release a fragrant aroma.
8. Add the bok choy and mushrooms to the steamer, cover, and steam over high heat for 3 to 4 minutes, until the bok choy is bright green and crisp-tender and the mushrooms are softened.
9. Serve the fish with the steamed vegetables and cooked jasmine rice, spooning any sauce from the plate over the rice.

Ingredients

• 🫛 5/8 cup frozen shelled edamame
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• 2 teaspoons toasted sesame oil
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• 🌿 1/2 teaspoon Chinese five-spice powder
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• 🧂 1/8 teaspoon fine sea salt
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Directions

1. Preheat the oven to 425°F and line a small rimmed baking sheet with parchment paper.
2. Place the frozen edamame in a colander and rinse under cool running water for 1 to 2 minutes, until thawed and free of ice.
3. Drain the edamame thoroughly in the colander for 1 minute.
4. Pat the edamame very dry with paper towels to reduce surface moisture and improve browning.
5. Place the edamame in a small bowl, add the sesame oil, five-spice powder, and sea salt, and toss until every piece is evenly coated.
6. Spread the seasoned edamame in one layer on the prepared baking sheet.
7. Roast at 425°F for 12 to 15 minutes, stirring once after 8 minutes, until hot with lightly browned edges.
8. Let the edamame rest for 2 minutes before serving warm in a small bowl.

Ingredients

• 🌾 1/2 cup whole-wheat flour
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• 🌿 1/2 cup thinly sliced scallions
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• 🥚 2 large eggs
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• 🥚 1/3 cup liquid egg whites
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• 🥬 2 cups fresh spinach
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• 🫗 1 tablespoon canola oil
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• 🥢 1 tablespoon reduced-sodium soy sauce
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• 🍶 1 tablespoon rice vinegar
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• 🌰 1 teaspoon toasted sesame oil
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Directions

1. Whisk the soy sauce, rice vinegar, and toasted sesame oil in a small bowl, then set the dipping sauce aside.
2. Place the whole-wheat flour in a medium bowl, add 1/4 cup boiling water, and stir with a fork until shaggy; knead with clean hands for 1 minute, cover, and rest for 10 minutes.
3. Roll the rested dough on a clean surface into a 7-inch circle, scatter the sliced scallions over it, fold the dough in half, and roll it back into a 7-inch circle so the scallions are enclosed.
4. Heat a 10-inch nonstick skillet over medium heat for 1 minute, add 2 teaspoons of the canola oil, and swirl to coat the pan.
5. Cook the scallion pancake over medium heat for 3 minutes per side, flipping with a spatula when the underside is golden and crisp; transfer it to a plate and let it rest uncovered.
6. Add the remaining 1 teaspoon canola oil to the skillet over medium heat, add the spinach, and stir for 1 to 2 minutes until wilted; transfer the spinach to the plate.
7. Whisk the eggs and liquid egg whites in a bowl until evenly combined, then pour them into the warm skillet over medium-low heat.
8. Stir the eggs slowly with a spatula for 2 to 3 minutes, scraping the bottom and folding the curds until softly set with no liquid egg remaining; remove the skillet from the heat.
9. Place the scrambled eggs and sautéed spinach over the pancake, cut into wedges, and serve immediately with the soy-vinegar dip.

Ingredients

• 🥩 4 ounces lean flank steak, thinly sliced across the grain
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• 🍚 1/4 cup dry jasmine rice
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• 🥦 1 cup broccoli florets
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• 🥕 1/2 cup sliced carrot
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• 🌰 1/3 cup sliced canned water chestnuts, drained
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• 🧄 2 garlic cloves, minced
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• 🦪 1 tablespoon oyster sauce
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• 🥣 2 teaspoons low-sodium soy sauce
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• 🫗 1 tablespoon neutral cooking oil
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• 💧 1/3 cup water for the rice, plus 2 tablespoons for the sauce
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Directions

1. Place the jasmine rice and 1/3 cup water in a small saucepan, bring it to a boil over high heat, then cover and simmer over low heat for 15 minutes; turn off the heat and let it stand covered for 5 minutes.
2. Slice the flank steak across the grain into thin strips, cut the broccoli and carrot, drain the water chestnuts, and mince the garlic.
3. Whisk the oyster sauce, soy sauce, and 2 tablespoons water together in a small bowl until smooth.
4. Heat a wok or large skillet over high heat for 1 minute, add the cooking oil, and heat until it shimmers but does not smoke.
5. Add the steak in a single layer and stir-fry over high heat for 2 to 3 minutes, stirring every 20 to 30 seconds, until browned outside; transfer it to a clean plate while it is still slightly pink in the center.
6. Add the broccoli and carrot to the hot wok and stir-fry over high heat for 3 minutes, stirring frequently, until the broccoli is bright green and the carrot is crisp-tender.
7. Add the water chestnuts and garlic, then stir-fry for 1 minute until the garlic is fragrant without browning.
8. Return the steak and any juices to the wok, pour in the sauce, and stir-fry for 1 to 2 minutes until the sauce bubbles and coats everything; the steak should reach 145°F in the thickest strip.
9. Spoon the rice into a bowl, top it with the beef and vegetables, and let the finished stir-fry rest for 2 minutes before eating.

Ingredients

• 🍲 6 ounces silken tofu, drained and cut into 1-inch cubes
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• 🍗 4 ounces lean ground turkey
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• 🍚 1 cup cooked white rice
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• 🫛 1 cup trimmed green beans
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• 🫗 1 3/4 teaspoons neutral cooking oil
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• 🌶️ 1 tablespoon doubanjiang, or Sichuan chili-bean paste
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• 💧 1/2 cup water
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• 🥢 1 teaspoon low-sodium soy sauce
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• 🧄 2 garlic cloves, finely minced
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• 🌶️ 1/2 teaspoon ground Sichuan pepper
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Directions

1. Place the tofu in a fine-mesh strainer and let it drain gently over a bowl for 5 minutes, then cut it into cubes without pressing or crumbling it.
2. Bring 1 inch of water to a boil in a saucepan over high heat, place the green beans in a steamer basket, cover, and steam for 5 to 6 minutes until bright green and tender-crisp.
3. Warm the cooked rice in a covered microwave-safe bowl for 1 to 2 minutes, or until steaming hot, and keep it covered.
4. Heat the oil in a 10-inch skillet or wok over medium-high heat until it shimmers, about 1 minute.
5. Add the ground turkey and cook for 5 to 7 minutes, breaking it into small pieces with a spatula, until no pink remains and the center reaches 165°F.
6. Add the garlic and Sichuan pepper, then stir constantly for 30 seconds until fragrant without browning the garlic.
7. Add the doubanjiang and stir for 1 minute over medium heat until the paste darkens slightly and coats the turkey.
8. Pour in the water and soy sauce, bring the sauce to a gentle simmer, then carefully add the tofu and simmer over low heat for 4 to 5 minutes, spooning sauce over the tofu once or twice without vigorous stirring.
9. Spoon the rice into a bowl, arrange the green beans alongside it, and ladle the mapo tofu over the rice; let the bowl rest for 1 minute before eating.

Ingredients

• 🍊 1 medium mandarin orange
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• 🌰 0.9 ounce raw almonds
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• 🧂 1/8 teaspoon Chinese five-spice powder
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• 🧂 1/16 teaspoon kosher salt
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Directions

1. Heat the oven to 350°F and place a small rimmed baking sheet on the counter.
2. Spread the almonds in a single layer on the baking sheet, then sprinkle them evenly with the Chinese five-spice powder and kosher salt.
3. Roast the almonds at 350°F for 8 to 10 minutes, stirring once halfway through, until they smell fragrant and look lightly toasted.
4. Remove the baking sheet from the oven and let the almonds cool for 5 minutes so they become crisp.
5. Peel the mandarin, remove any loose white pith, and separate it into individual segments.
6. Arrange the mandarin segments and roasted almonds together on a small plate and serve.

Ingredients

• 🍜 3.5 ounces dry wheat noodles
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• 🥚 1 large egg
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• 4 ounces firm tofu, cut into 1-inch cubes
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• 🥣 2 cups low-sodium vegetable broth
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• 🥬 1.5 cups thinly sliced napa cabbage
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• 🍄 1 cup sliced shiitake mushrooms
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• 🫚 1 tablespoon finely grated fresh ginger
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• 🌿 2 scallions, thinly sliced
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• 1 tablespoon low-sodium soy sauce
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• 🫗 1 teaspoon neutral cooking oil
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Directions

1. Bring a medium pot of water to a full boil over high heat, about 212°F.
2. Add the wheat noodles to the boiling water and cook according to the package directions, usually 4 to 6 minutes, stirring once or twice until tender but still springy; drain thoroughly and set aside.
3. Heat the neutral oil in a 3-quart saucepan over medium heat until it shimmers, about 1 minute, then add the ginger and half of the sliced scallions and cook for 1 minute, stirring constantly.
4. Pour in the vegetable broth and soy sauce, raise the heat to medium-high, and bring the broth to a gentle boil, about 4 to 5 minutes.
5. Add the mushrooms, napa cabbage, and tofu, reduce the heat to medium-low, and simmer uncovered for 4 minutes, stirring once, until the cabbage softens and the tofu is hot.
6. Crack the egg directly into the gently simmering broth, cover the saucepan, and cook for 3 to 4 minutes until the white is fully set and the yolk remains soft.
7. Add the drained noodles and warm the soup for 1 minute over medium-low heat, stirring carefully around the egg so it stays intact.
8. Transfer the soup to one large bowl, place the soft egg on top, and scatter the remaining scallions over the surface; serve immediately.
9. Let the soup rest for 1 minute before eating so the broth is comfortably hot rather than scalding.

Ingredients

• 🍗 8 ounces boneless, skinless chicken breast
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• 🥬 1 1/2 cups thinly shredded green cabbage
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• 🥒 1/2 cup thinly sliced cucumber
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• 🥕 1/2 cup shredded carrot
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• 🍊 1/2 cup mandarin orange segments, drained
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• 🌱 1 tablespoon sesame seeds
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• 🥣 1 tablespoon reduced-sodium soy sauce
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• 🥄 1 tablespoon rice vinegar
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• 🫗 1 tablespoon toasted sesame oil
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• 🍯 2 teaspoons honey
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Directions

1. Place the chicken breast in a medium saucepan and add enough cool water to cover it by 1 inch.
2. Bring the water to a gentle simmer over medium-high heat, watching for small bubbles around the edges rather than a rolling boil.
3. Reduce the heat to low, cover the saucepan, and poach the chicken for 12 to 16 minutes, until the thickest part reaches 165°F and the meat is opaque throughout.
4. Transfer the chicken to a plate, let it rest for 5 minutes, then drain any excess liquid and shred it into bite-size pieces with two forks.
5. Place the shredded cabbage in a large serving bowl and separate the strands with your fingers.
6. Add the cucumber, carrot, and drained mandarin segments to the bowl without crushing the fruit.
7. Toast the sesame seeds in a dry small skillet over medium heat for 2 to 3 minutes, stirring often, until lightly golden and fragrant; remove them from the heat.
8. Whisk the soy sauce, rice vinegar, toasted sesame oil, and honey in a small bowl until the honey is fully dissolved.
9. Add the shredded chicken and dressing to the salad bowl, toss thoroughly to coat, top with the toasted sesame seeds, and chill for 10 minutes before serving.

Ingredients

• 🥩 6 ounces lean pork tenderloin, trimmed and cut into thin strips
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• 🫛 1 1/2 cups fresh green beans, trimmed
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• 🍚 1 1/4 cups cooked brown rice
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• 🫗 2 teaspoons neutral cooking oil
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• 🧄 2 garlic cloves, finely chopped
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• 🫘 1 tablespoon fermented black beans, rinsed and lightly crushed
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• 🌶️ 1 small fresh red chili, thinly sliced
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• 🥢 1 tablespoon reduced-sodium soy sauce
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• 🍶 2 teaspoons rice vinegar
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• 🌿 1 scallion, thinly sliced
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Directions

1. Pat the pork dry with paper towels, then place it in a small bowl with 2 teaspoons of the soy sauce and let it stand at room temperature for 10 minutes.
2. Stir the remaining 2 teaspoons soy sauce with the rice vinegar, fermented black beans, garlic, and sliced chili in a small bowl.
3. Warm the cooked brown rice in a covered microwave-safe bowl for 1 to 2 minutes, or until steaming hot, then keep it covered.
4. Heat a 10-inch wok or skillet over medium-high heat for 2 minutes, add the oil, and swirl until it shimmers.
5. Add the green beans in one layer and stir-fry for 4 to 5 minutes, stirring every 30 seconds, until they are bright green with browned blistered spots and tender-crisp; transfer them to a bowl.
6. Add the pork to the hot skillet in one layer and stir-fry for 3 to 4 minutes, turning the strips once or twice, until browned and cooked through with no pink center and an internal temperature of 145°F.
7. Return the green beans to the skillet, pour in the black-bean sauce, and stir-fry over medium-high heat for 1 to 2 minutes until the sauce lightly coats the pork and beans.
8. Spoon the hot brown rice into a bowl, top with the Hunan pork and green beans, scatter the scallion over the top, and let the pork rest for 3 minutes before eating.

Ingredients

• 🌾 1/4 cup glutinous rice flour
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• 💧 2 tablespoons water
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• 🫘 1 tablespoon lightly sweetened red bean paste
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• 1 teaspoon sesame seeds
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Directions

1. Toast the sesame seeds in a small dry skillet over medium-low heat, stirring every 20 seconds, until fragrant and lightly golden, 2 to 3 minutes; transfer them to a small plate.
2. Whisk the glutinous rice flour and water in a microwave-safe bowl until smooth and lump-free.
3. Microwave the bowl uncovered on high for 45 seconds, stir firmly, then microwave for another 30 to 45 seconds until the dough is glossy, thick, and no dry flour remains.
4. Let the dough rest for 3 minutes, until it is cool enough to handle but still warm and pliable.
5. Divide the dough into 2 equal pieces, then flatten each piece with slightly wet fingers into a round about 3 inches wide.
6. Place half of the red bean paste in the center of each round, fold the dough over the filling, and pinch the edges closed so no paste is exposed.
7. Roll each filled cake gently between your palms to smooth the seam, then press and turn each cake in the toasted sesame seeds until coated.
8. Rest the finished rice cakes for 2 minutes before serving so the dough sets slightly and the filling is not too hot.

Ingredients

• 🥣 1/2 cup old-fashioned rolled oats
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• 🥛 2 cups unsweetened soy milk
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• 🍌 1/2 medium banana, thinly sliced
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• 🌱 2 tablespoons black sesame seeds
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• 🍯 1 tablespoon honey
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• 🥄 1 teaspoon toasted sesame oil
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• 🧂 1/8 teaspoon kosher salt
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Directions

1. Warm the toasted sesame oil in a medium saucepan over medium-low heat for about 30 seconds, until it lightly shimmers but does not smoke.
2. Add the rolled oats and kosher salt, then stir constantly for 1 minute to lightly coat the oats and release a nutty aroma.
3. Pour in the soy milk slowly while stirring, scraping the bottom of the pan so no oats stick.
4. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low and cook for 8 to 10 minutes, stirring every 1 to 2 minutes, until the oats are tender and the mixture is thick and creamy.
5. Remove the saucepan from the heat and let the oatmeal rest for 2 minutes so it can finish thickening.
6. Spoon the oatmeal into one serving bowl and arrange the sliced banana over the top.
7. Sprinkle with the black sesame seeds and drizzle evenly with the honey before serving warm.

Ingredients

• 🍜 4 1/2 ounces fresh chow mein noodles
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• 🍗 6 ounces boneless, skinless chicken breast
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• 🥬 1 cup thinly sliced napa cabbage
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• 🌱 1 cup bean sprouts
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• 🍄 1 cup sliced shiitake mushrooms
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• 🌿 1/4 cup sliced scallions
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• 🫗 1 tablespoon neutral cooking oil
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• 🥢 1 tablespoon light soy sauce
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• 🦪 1 tablespoon oyster sauce
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Directions

1. Slice the chicken breast into thin, bite-size strips, and set it aside while you prepare the vegetables.
2. Bring 6 cups of water to a boil in a medium saucepan over high heat, add the chow mein noodles, and cook according to the package directions until just tender; drain thoroughly and set aside.
3. Heat a large wok or 12-inch skillet over high heat for 1 minute, add the cooking oil, and swirl to coat the surface until the oil shimmers.
4. Add the chicken in a single layer and stir-fry for 4 to 5 minutes, stirring every 30 seconds, until no pink remains and the thickest piece reaches 165°F; transfer the chicken to a plate.
5. Add the mushrooms and napa cabbage to the hot wok and stir-fry for 2 minutes, until the mushrooms soften and the cabbage begins to wilt.
6. Add the bean sprouts and scallions and stir-fry for 1 minute, keeping the vegetables slightly crisp.
7. Return the chicken to the wok, add the drained noodles, soy sauce, and oyster sauce, and toss continuously over high heat for 2 to 3 minutes until everything is evenly coated and steaming hot.
8. Transfer the chow mein to a bowl and let it rest for 1 minute before serving so the sauce settles into the noodles.

Ingredients

• 🍤 6 1/2 ounces peeled and deveined raw shrimp, thawed if frozen
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• 🍚 1 cup cooked jasmine rice
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• 🫛 1 cup snow peas, trimmed
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• 🫑 1/2 cup sliced red bell pepper
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• 🍄 1 cup sliced white mushrooms
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• 🧄 3 garlic cloves, finely minced
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• 🥢 1 tablespoon low-sodium soy sauce
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• 🥄 1 tablespoon oyster sauce
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• 🌽 1 teaspoon cornstarch
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• 🫗 1 tablespoon toasted sesame oil
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Directions

1. Pat the shrimp completely dry with paper towels, and leave the prepared vegetables near the stove so they are ready for quick cooking.
2. Stir the soy sauce, oyster sauce, and cornstarch together in a small bowl until the cornstarch is fully dissolved.
3. Warm the cooked jasmine rice in the microwave or in a small covered saucepan over low heat until steaming, then keep it covered.
4. Heat a wok or large skillet over medium-high heat for 2 minutes, add the sesame oil, and swirl until it shimmers without smoking.
5. Add the shrimp in a single layer and stir-fry for 1 to 2 minutes per side, until pink, opaque, and nearly cooked through; transfer the shrimp to a clean bowl.
6. Add the snow peas, bell pepper, mushrooms, and garlic to the hot wok, then stir-fry over medium-high heat for 3 to 4 minutes, stirring every 20 to 30 seconds, until the vegetables are brightly colored and crisp-tender.
7. Return the shrimp to the wok, pour in the sauce, and toss constantly over medium heat for 1 to 2 minutes, until the sauce turns glossy and thick and the shrimp reach 145°F in the center.
8. Spoon the warm rice into a bowl, top it with the garlic shrimp and vegetables, and serve immediately.

Ingredients

• 🥚 2 large eggs
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• 🥒 1 1/2 cups cucumber spears
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• 🍵 1 black tea bag
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• 💧 1 cup water
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• 🥢 1 tablespoon reduced-sodium soy sauce
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• 🍶 1 tablespoon Chinese black vinegar
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• 🍬 1 teaspoon brown sugar
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• 🌿 1 star anise
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• 🫗 1/4 teaspoon toasted sesame oil
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Directions

1. Bring 1 cup water to a boil in a small saucepan over high heat, then pour it over the black tea bag in a heatproof bowl and steep for 5 minutes.
2. Remove the tea bag, stir in the soy sauce and brown sugar, add the star anise, and let the tea mixture cool to room temperature for about 10 minutes.
3. Place the eggs in the saucepan, cover them with at least 1 inch of cool water, and bring the water to a rolling boil over medium-high heat.
4. Reduce the heat to low to maintain a gentle simmer and cook the eggs for 9 minutes, until the whites and yolks are fully set.
5. Drain the eggs and cool them under cold running water for 2 minutes, then tap each shell gently all over to create a network of cracks without peeling it.
6. Place the cracked eggs in the cooled tea mixture, cover the bowl, and refrigerate for at least 30 minutes, turning the eggs once halfway through.
7. Toss the cucumber spears with the toasted sesame oil in a small bowl until lightly coated.
8. Arrange the cucumber spears on a plate and drizzle them evenly with the Chinese black vinegar.
9. Peel the marinated eggs, halve them, and serve them beside the cucumber spears with the tea-stained cracked pattern facing up.

Ingredients

• 🍗 6 ounces boneless, skinless chicken breast
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• 🍚 1 cup cooked white rice
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• 🥚 1 large egg
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• 🥬 1 1/2 cups sliced baby bok choy
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• 🌶️ 1/2 cup thinly sliced radishes
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• 🥣 1 tablespoon hoisin sauce
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• 🍯 2 teaspoons honey
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• 🥢 1 tablespoon low-sodium soy sauce
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• 🫗 1 1/4 teaspoons toasted sesame oil
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• 🍶 1 tablespoon rice vinegar
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Directions

1. Place the sliced radishes in a small bowl, pour the rice vinegar over them, stir, and let them pickle at room temperature for at least 15 minutes.
2. Stir the hoisin sauce, honey, and soy sauce together in a small bowl until smooth; reserve half for glazing the chicken and half for serving.
3. Heat the oven to 425°F and line a small baking sheet with foil or parchment.
4. Place the chicken on the prepared sheet, brush it with half of the sauce, and roast for 8 minutes; turn it, brush with the remaining sauce, and roast for 7 to 10 minutes more, until the center reaches 165°F and the glaze looks glossy and lightly caramelized.
5. Bring a small saucepan of water to a gentle boil, lower in the egg, and cook for 7 minutes; transfer it to cold running water for 1 minute, then peel it carefully so the yolk stays jammy.
6. Warm the cooked rice in a microwave-safe bowl for 60 to 90 seconds, covered loosely, until steaming hot.
7. Heat the sesame oil in a 10-inch skillet over medium heat, add the bok choy, and stir-fry for 2 to 3 minutes until the stems are crisp-tender and the leaves are wilted.
8. Transfer the chicken to a cutting board, rest it for 5 minutes, then slice it across the grain; halve the peeled egg.
9. Spoon the hot rice into a bowl, arrange the chicken, bok choy, pickled radish, and egg on top, and drizzle over any remaining sauce.

Ingredients

• 9 ounces extra-firm tofu, drained and cut into 1-inch cubes
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• 🍄 1 ounce fresh shiitake mushrooms, stems removed and sliced
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• 🥦 1/2 cup broccoli florets
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• 🥬 1 cup thinly sliced napa cabbage
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• 🥕 1/2 cup thinly sliced carrot
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• 🫛 1/2 cup snow peas, trimmed
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• 🌰 1/3 cup sliced water chestnuts, drained
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• 🍚 2/3 cup cooked jasmine rice
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• 🍶 1 tablespoon low-sodium soy sauce
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• 🫒 2 teaspoons toasted sesame oil
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Directions

1. Place the cooked jasmine rice in a covered microwave-safe bowl with 1 tablespoon water, and microwave on high for 60 to 90 seconds until steaming; keep covered.
2. Pat the tofu dry with paper towels, then cut it into 1-inch cubes; slice the mushrooms and vegetables as directed.
3. Heat 2 teaspoons toasted sesame oil in a large nonstick skillet or wok over medium-high heat until it shimmers, about 1 minute.
4. Add the tofu in a single layer and cook without moving for 3 minutes; turn the cubes and cook for 2 to 3 minutes more, until several sides are golden.
5. Add the shiitakes, broccoli, carrots, snow peas, and water chestnuts, and stir-fry over medium-high heat for 3 minutes, stirring every 30 seconds until the broccoli is bright green and the carrots are slightly tender.
6. Add the napa cabbage and cook for 1 minute, stirring constantly, until it begins to wilt.
7. Pour in the soy sauce and 1/3 cup water, reduce the heat to medium, and braise for 4 to 5 minutes, stirring once or twice, until the cabbage is tender and the liquid lightly coats the tofu and vegetables.
8. Spoon the hot rice into a wide bowl, top it with the braised tofu and vegetables, and let it stand for 1 minute before serving.

Ingredients

• 🥩 5 1/2 ounces 95% lean beef sirloin, thinly sliced against the grain
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• 🍚 3/4 cup cooked white rice
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• 🥬 4 large lettuce leaves, rinsed and dried
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• 🧅 1/4 cup thinly sliced yellow onion
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• 🌿 2 scallions, thinly sliced
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• 🥢 1 tablespoon low-sodium soy sauce
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• 🥣 1 tablespoon hoisin sauce
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• 🍬 1 3/4 tablespoons packed light brown sugar
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• 🫗 2 teaspoons canola oil
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Directions

1. Slice the beef into thin strips against the grain, and set it aside while you prepare the vegetables.
2. Rinse and thoroughly dry the lettuce leaves, slice the onion and scallions, and arrange the lettuce on a plate.
3. Place the cooked rice in a microwave-safe bowl, cover it loosely, and microwave on high for 60 to 90 seconds until hot; keep it covered.
4. Stir the soy sauce, hoisin sauce, and brown sugar together in a small bowl until the sugar is mostly dissolved.
5. Heat a 10-inch skillet or wok over medium-high heat for 1 minute, add the canola oil, and heat until it shimmers.
6. Add the onion and stir-fry for 1 to 2 minutes, until slightly softened but still lightly crisp.
7. Add the beef in a single layer and stir-fry for 2 to 3 minutes, turning the strips frequently, until browned and the thickest pieces reach 145°F.
8. Pour in the sauce and add the scallions, then stir-fry for 1 to 2 minutes until the sauce bubbles and coats the beef; remove the skillet from the heat and let it rest for 3 minutes.
9. Spoon the beef mixture into the lettuce leaves and serve immediately with the hot rice on the side.

Ingredients

• 🥣 3/4 cup plain nonfat Greek yogurt
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• 🍈 1/2 cup canned lychees in juice, drained
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• 🥜 2 teaspoons shelled pistachios
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Directions

1. Place a small dry skillet over medium-low heat and warm it for 1 minute.
2. Add the pistachios to the skillet and toast for 2 to 3 minutes, stirring every 30 seconds, until fragrant and lightly golden; transfer them to a plate to cool for 2 minutes.
3. Pour the lychees into a fine-mesh strainer and let them drain for 1 minute.
4. Pat the drained lychees dry with a paper towel, then cut each lychee in half.
5. Spoon half of the Greek yogurt into a small serving bowl.
6. Add half of the lychees, then layer in the remaining Greek yogurt and lychees.
7. Sprinkle the toasted pistachios over the top and serve immediately, or chill the assembled bowl for up to 30 minutes.

Ingredients

• 🫓 1/3 cup whole-wheat flour
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• 💧 1/3 cup water
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• 🥚 2 large eggs
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• 🍗 4 1/2 ounces cooked boneless, skinless chicken breast, thinly sliced
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• 🥣 1 tablespoon hoisin sauce
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• 🥬 1 cup finely shredded green cabbage
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• 🌱 2 tablespoons thinly sliced scallions
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• 🌿 2 tablespoons chopped fresh cilantro
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• 🫒 1 teaspoon neutral cooking oil
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Directions

1. Whisk the whole-wheat flour and water in a medium bowl until smooth, then let the batter rest for 5 minutes so the flour hydrates.
2. Whisk the eggs in a separate small bowl until the yolks and whites are fully combined.
3. Warm a 10-inch nonstick skillet over medium-low heat, add the sliced chicken, and stir for 2 minutes until it is heated through; transfer the chicken to a plate.
4. Increase the skillet to medium heat and add the oil, swirling to coat the surface; pour in the batter and immediately tilt and rotate the skillet to spread it into a thin round.
5. Cook the batter for 60 to 90 seconds, until the surface looks mostly set and the underside is lightly browned.
6. Pour the beaten eggs over the crepe, spread them gently across the surface, and cook for 60 to 90 seconds until the egg is mostly set; carefully flip and cook for 30 to 45 seconds until the egg is fully cooked.
7. Transfer the crepe egg-side up to a plate, spread the hoisin sauce over it, and distribute the warm chicken, cabbage, scallions, and cilantro across the center.
8. Fold the lower edge over the filling, fold in both sides, and roll or fold the crepe into a compact wrap; let it rest for 1 minute before serving.

Ingredients

• 🥩 4 1/2 ounces lean lamb loin, thinly sliced
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• 🍚 3/4 cup cooked jasmine rice
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• 🥒 1 cup thinly sliced cucumber
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• 🧅 1/2 cup thinly sliced yellow onion
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• 🫑 1/2 cup thinly sliced red bell pepper
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• 🧄 2 garlic cloves, finely chopped
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• 🌿 2 tablespoons fresh cilantro, chopped
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• 🫗 2 1/2 teaspoons canola oil
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• 🌿 2 teaspoons ground cumin
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• 🍶 1 tablespoon rice vinegar
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Directions

1. Place the cucumber in a small bowl, pour in the rice vinegar, toss well, and let the salad stand at room temperature while you cook the lamb.
2. Pat the sliced lamb dry with paper towels so it browns instead of steaming.
3. Heat the canola oil in a 10-inch skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the lamb and 1 teaspoon of the cumin, spread the pieces into one layer, and cook for 2 minutes without stirring; stir and cook for 2 to 3 minutes more, until browned and cooked through with no raw center, then transfer the lamb to a plate.
5. Add the onion and bell pepper to the hot skillet and stir-fry over medium-high heat for 3 to 4 minutes, until the onion is lightly browned and the pepper is crisp-tender.
6. Add the garlic and remaining 1 teaspoon cumin, then stir constantly over medium heat for 30 seconds, until fragrant but not browned.
7. Return the lamb to the skillet and stir everything together over medium heat for 1 minute; remove the skillet from the heat and let the lamb rest for 2 minutes.
8. Warm the cooked rice in a microwave-safe bowl for 60 to 90 seconds, or until steaming hot.
9. Spoon the rice into a bowl, top it with the lamb and vegetables, add the cucumber salad, and finish with the chopped cilantro.

Ingredients

• 🍗 7 1/4 ounces boneless, skinless chicken breast
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• 🍚 3/4 cup cooked brown rice
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• 🥦 1 1/2 cups broccoli florets
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• 🍊 Juice and finely grated zest from 1/2 medium orange
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• 🫚 1 tablespoon finely grated fresh ginger
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• 🧄 2 garlic cloves, minced
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• 🥢 1 tablespoon low-sodium soy sauce
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• 🍯 2 teaspoons honey
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• 🌽 1 teaspoon cornstarch
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• 🫗 2 teaspoons canola oil
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Directions

1. Warm the cooked brown rice in a covered microwave-safe bowl for 60 to 90 seconds, or until steaming hot, then keep it covered.
2. Cut the chicken breast into bite-size pieces about 1 inch thick, pat them dry with paper towels, and set them near the stove.
3. Whisk the orange juice and zest, ginger, garlic, soy sauce, honey, and cornstarch in a small bowl until the cornstarch dissolves completely.
4. Heat a wok or 12-inch skillet over medium-high heat for 1 minute, add the canola oil, and swirl to coat the bottom.
5. Add the chicken in a single layer and stir-fry for 4 to 6 minutes, stirring every 30 seconds, until lightly browned and the thickest pieces reach 165°F.
6. Push the chicken to one side, add the broccoli, and stir-fry it for 2 minutes until bright green; cover the wok for 1 minute so the broccoli becomes crisp-tender.
7. Pour the orange sauce over the chicken and broccoli, then stir constantly over medium heat for 1 to 2 minutes until the sauce bubbles, turns glossy, and coats everything.
8. Spoon the hot brown rice into a bowl, top it with the chicken and broccoli, and let the stir-fry stand for 1 minute before eating.

Ingredients

• 🍗 2 ounces cooked skinless chicken breast, finely shredded
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• 🍲 3/4 cup low-sodium clear chicken broth
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• 🥬 1 cup chopped baby bok choy
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• 🌱 2 scallions, thinly sliced
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• 🥟 5 square wonton wrappers
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• 🥄 1/2 teaspoon toasted sesame oil
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• 🥢 1 teaspoon low-sodium soy sauce
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Directions

1. Heat the oven to 400°F and line a small baking sheet with parchment paper.
2. Arrange the wonton wrappers in a single layer on the baking sheet and lightly brush both sides with the sesame oil.
3. Bake the wonton wrappers for 4 minutes, until the bottoms are lightly golden.
4. Flip each wrapper and bake for 3 to 4 more minutes, until both sides are crisp and golden; set them aside.
5. Pour the chicken broth and soy sauce into a small saucepan and bring them to a gentle simmer over medium heat, about 3 minutes.
6. Add the bok choy and simmer for 2 minutes, stirring once, until the leaves are bright green and the stems are tender-crisp.
7. Add the shredded chicken and heat for 1 minute, until it is steaming hot; do not let the broth boil vigorously.
8. Pour the soup into a cup, top with the scallions and wonton crisps, and serve immediately while the crisps are crunchy.

Ingredients

• 🍱 9 ounces firm tofu, drained and patted dry
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• 🌿 1 cup Chinese chives, cut into 2-inch pieces
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• 🍄 1 cup sliced white mushrooms
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• 🥬 1 cup fresh spinach
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• 🍚 1 cup cooked jasmine rice
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• 🍊 1 medium orange, peeled and separated into segments
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• 🫗 1 teaspoon toasted sesame oil
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• 🥣 1 tablespoon reduced-sodium soy sauce
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• 🌼 1/2 teaspoon ground turmeric
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Directions

1. Crumble the drained tofu into bite-size pieces with your fingers and set it aside on a plate.
2. Warm the cooked jasmine rice in a covered microwave-safe bowl for 1 to 2 minutes, until steaming hot, then keep it covered.
3. Heat the toasted sesame oil in a 10-inch nonstick skillet over medium heat for about 30 seconds, until it lightly shimmers.
4. Add the mushrooms and cook over medium heat for 3 to 4 minutes, stirring every minute, until browned and softened.
5. Add the Chinese chives and spinach, then cook for 1 to 2 minutes, stirring continuously, until the chives are bright green and the spinach is wilted.
6. Add the crumbled tofu and turmeric, toss thoroughly, and cook over medium heat for 3 to 4 minutes, stirring every 30 seconds, until the tofu is hot and lightly golden in spots.
7. Pour in the soy sauce and stir for 1 minute, until it coats the tofu and the excess moisture has evaporated.
8. Transfer the scramble to a plate beside the hot rice, arrange the orange segments alongside, and let the scramble rest for 1 minute before eating.

Ingredients

• 🍗 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces
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• 🍚 1 cup cooked white rice
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• 🌿 2 cups baby bok choy, halved lengthwise
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• 🫗 2 1/2 teaspoons toasted sesame oil, divided
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• 🫙 1 tablespoon low-sodium soy sauce
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• 🍶 1 tablespoon Shaoxing wine
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• 🍬 1 teaspoon granulated sugar
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• 🧄 2 garlic cloves, thinly sliced
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• 🫚 1 tablespoon fresh ginger, thinly sliced
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• 🌿 1/2 cup fresh Thai basil leaves
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Directions

1. Pat the chicken dry with paper towels and cut it into even 1-inch pieces so it cooks at the same rate.
2. Warm 1 teaspoon of the sesame oil in a 10-inch nonstick skillet over medium heat for 30 seconds, then add the chicken and sear it for 2 to 3 minutes per side until lightly browned but not fully cooked.
3. Add the sliced garlic and ginger and stir constantly over medium heat for 30 seconds, until fragrant without browning the garlic.
4. Pour in the Shaoxing wine, soy sauce, and 2 tablespoons of water, then sprinkle in the sugar and stir to dissolve it.
5. Add the bok choy cut-side down, cover the skillet, and simmer over medium-low heat for 6 to 8 minutes, turning the bok choy once, until the chicken reaches 165°F internally and the bok choy is tender-crisp.
6. Remove the lid and simmer over medium heat for 2 to 3 minutes, stirring the chicken occasionally, until the sauce lightly coats the pieces.
7. Turn off the heat, add the Thai basil and remaining sesame oil, and toss for 30 seconds until the basil wilts and the chicken is glossy.
8. Let the chicken rest in the skillet for 2 minutes, then spoon it and the bok choy over the cooked rice and serve hot.

Ingredients

• 🍜 1 3/4 ounces dried wheat noodles
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• 🍗 4 ounces lean ground turkey
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• 🥬 1 cup chopped bok choy
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• 🥜 1/2 ounce roasted unsalted peanuts, roughly chopped
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• 🥜 1 tablespoon Chinese sesame paste
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• 🌶️ 1 teaspoon Sichuan chili oil
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• 1 tablespoon reduced-sodium soy sauce
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• 1 tablespoon Chinese black vinegar
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• 1 teaspoon granulated sugar
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• 🧄 1 garlic clove, finely minced
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Directions

1. Stir the sesame paste, Sichuan chili oil, soy sauce, black vinegar, sugar, and garlic together in a serving bowl until smooth; set aside.
2. Bring 6 cups of water to a full boil in a medium saucepan over high heat.
3. Add the wheat noodles and cook according to the package directions until just tender, stirring once or twice; add the bok choy during the final 2 minutes, then reserve 1/4 cup of the cooking water and drain the noodles and bok choy.
4. Heat a 10-inch skillet over medium-high heat for 1 minute, then add the ground turkey and cook for 5 to 7 minutes, breaking it into small crumbles, until no pink remains and the thickest pieces reach 165°F.
5. Add 2 tablespoons of the reserved noodle water to the sauce and stir until the sauce is pourable.
6. Add the drained noodles and bok choy to the sauce bowl and toss for 30 seconds until evenly coated, adding the remaining noodle water 1 tablespoon at a time if needed.
7. Top the noodles with the cooked turkey and chopped peanuts, then serve immediately while hot.

Ingredients

• 🍐 1 small pear, about 4 ounces
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• 🥣 1 tablespoon tahini
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• ⚫ 1 teaspoon roasted black sesame seeds
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• 🍯 3/4 teaspoon honey
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• 🥢 1/2 teaspoon low-sodium soy sauce
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• 🍶 1/2 teaspoon rice vinegar
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• 💧 1 teaspoon water
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Directions

1. Wash the pear under cool running water and pat it completely dry with a clean towel.
2. Cut the pear lengthwise, remove the stem and core with a small knife, and slice the flesh into 1/4-inch-thick pieces.
3. Place the tahini, roasted black sesame seeds, honey, soy sauce, and rice vinegar in a small bowl.
4. Whisk the mixture for about 20 seconds until the honey is fully blended and the sauce looks smooth.
5. Add the water and whisk for 10 seconds, until the dip is loose enough to spoon but still creamy.
6. Arrange the pear slices on a small plate, overlapping them slightly.
7. Spoon the sesame dip into a small bowl beside the pear and let it stand for 2 minutes so the flavors meld before eating.