Directions:

1. Turn your Instant Pot onto Sauté on high. When the display reads HOT, add oil. When the oil is hot and shimmering, add the minced garlic and sauté for 30 seconds.

2. Add onions and ground lamb. Stir while breaking up the ground lamb clumps. Don't worry about cooking the lamb at this stage, just break it up well. Note, if you have ANYTHING sticking to the bottom of the Instant Pot, pour in 1/4 cup of water and thoroughly deglaze the bottom of your pot.

3. Add rice, water, cabbage, salt, and shawarma spice. 

4. Cook on High Pressure for 5 minutes, and allow the pressure to release naturally for 10 minutes. Release remaining pressure.

Directions:

1. Marinate your chicken. Whisk the marinade ingredients together in a small bowl. Pour over sliced chicken and let marinate while you prep the rest of the recipe.

2. Steam the broccoli. Cut the broccoli into bite sized florets and place in a large, microwave safe bowl. Add some water & cook for 5 minutes in the microwave. Remove from the microwave and set aside.

3. Make the sauce. Whisk the sauce ingredients together in a second medium bowl. Set aside.

4. Cook the chicken. Heat a large, non-stick skillet to medium-high (add 1 tablespoon of oil if not using a nonstick pan). Add chicken with its marinade. Sauté until chicken is golden brown, stirring frequently, about 5 minutes.

5. Add the rest. Add the sauce, steamed broccoli and water chestnuts to pan. Stir to evenly coat the ingredients with sauce and cook until sauce has thickened – about 2 minutes.

6. Serve with white rice, sprinkle sesame seeds on top.

Directions:

1. Pat the shrimp dry and season with salt and pepper. In a large (12-inch) skillet, heat 1 tablespoon of olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Transfer the shrimp to a plate.

2. Heat the remaining 3 tablespoons of olive oil in the skillet. Add the peppers, onion and garlic. Season with salt and pepper, and cook, stirring occasionally, until the peppers have softened and the onion is lightly caramelized, 5 to 7 minutes.

3. Add the tomato paste and capers and cook, stirring occasionally, until the tomato paste has darkened and starts to caramelize in a few spots and stick to the bottom of the pan, about 2 minutes.

4. Stir in 1 ½ cups of water, scraping up any browned bits on the bottom of the pan with a wooden spoon. Bring to a simmer then reduce the heat to medium and continue to simmer, stirring occasionally, until the peppers are very tender and slinky and most but not all of the liquid has evaporated, about 15 minutes. 

5. Add the shrimp and any juices on the plate and stir gently until warmed through, about 1 minute. 

6. Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve spooned over cooked rice, orzo or polenta and garnish with parsley or basil, if using.

Directions:

1. Preheat the oven to 400°F.  Drizzle the oil into a 9x9-inch baking dish and spread it evenly to coat the bottom.

2. In a large bowl, combine the ground pork, green onions, garlic, oyster sauce, salt, sugar, and 1/2 cup water. Mix until the water is fully absorbed.

3. Arrange 9 dumpling wrappers in an even layer in the bottom of the prepared pan. The wrappers might overlap slightly and that’s okay. Dollop one-third of the pork filling evenly over the wrappers, then spread it out into an even layer.

4. Repeat layering two more times, ending with a final layer of dumpling wrappers on top (you should have 4 layers of wrappers and 3 layers of filling). Pour the remaining 1 cup of water evenly over the top of the assembled lasagna.

5. Cover the baking dish tightly with aluminum foil. Bake until the dumpling wrappers are fully cooked and tender and the filling registers 160°F on an instant-read thermometer, 40 to 45 minutes. The top layer should look wrinkled, moist, and no longer floury.

6. Drizzle with soy sauce, if using, and garnish with additional sliced green onions as desired. Serve warm with the savory pan juices.