By ELAINE KURTENBACH, Associated Press Business Writer

BANGKOK (AP) — World shares were mostly lower Wednesday as stocks of Nvidia and other technology companies were walloped by tighter U.S. controls on exports of advanced computer chips used for artificial intelligence.

The future for the S&P 500 was down 0.8% while that for the Dow Jones Industrial Average lost 0.3%.

Chip maker Nvidia’s shares fell 5.9% in premarket trading after it said the U.S. had imposed stricter controls on its exports of one of its computer chips designed for use in artificial intelligence. Rival chip maker AMD’s shares dropped 6.7%.

Trade war concerns also were revived by a Trump administration announcement of an investigation into imports of critical minerals such as rare earths, which are used in smart phones, electric vehicles and many other products.

In early European trading, Britain’s FTSE 100 lost 0.3% to 8,224.51 after the government said inflation in the U.K. fell for the second month running in March largely as a result of lower gas prices.

Germany’s DAX fell 0.7% to 21,139.72, while the CAC 40 in Paris gave up 0.5% to 7,299.72.

Stocks in China led Asian declines after Beijing reported the world’s second largest economy grew at a strong 5.4% annual rate in the first quarter of the year, helped by strong industrial production, retail sales and exports. But in quarterly terms, growth slowed to 1.2% in January-March from 1.6% in the final quarter of 2024.

Hong Kong’s Hang Seng dropped 1.9% to 21,056.98, while the Shanghai Composite index regained lost ground, adding 0.3% to 3,276.00.

Private sector economists have been downgrading their forecasts after President Donald Trump recently pushed his tariffs on most imports from China to 145%, while China raised its duties on imports from the U.S. to 125%.

Analysts at ANZ Research said activity in the current quarter is already weakening.

“Our view is that the tariff shock is caused by the unpredictability rather than the tariff itself. President Trump’s announcements have affected business sentiment and activity,” Raymond Yeung and other ANZ researchers said in a report after the China data was released.

In Tokyo, the Nikkei 225 index shed 1% to 33,920.40, pulled lower by big tech companies like chip testing equipment maker Advantest, whose shares dropped 6.6% and Disco Corp. which plunged 8%.

South Korea’s Kospi fell 1.2% to 2,447.43, while in Australia, the S&P/ASX 200 edged less than 0.1% lower to 7,758.90.

India’s Sensex rose 0.4% and Bangkok’s SET climbed 0.9%.

On Tuesday, U.S. stocks drifted, with the S&P 500 slipping 0.2% and the Dow down 0.4%. The Nasdaq composite edged less than 0.1% lower.

Uncertainty over President Donald Trump’s tariffs kept investors watching to see what comes next.

The U.S. bond market appeared to calm after its sudden and sharp moves last week shook confidence in the status of U.S. government bonds as a safe haven against risks.

The yield on the 10-year Treasury was steady at 4.33%, down from 4.38% late Monday and 4.48% at the end of last week. A week earlier it had been at just 4.01%. Yields usually drop when investors are jittery, so this week’s moves have offered reassurance.

The value of the U.S. dollar also steadied after tumbling last week, raising more worries that Trump’s trade war also may be undermining its status as a safe-haven investment.

Palantir Technologies climbed 6.2% for a second day of gains after NATO said it would use the company’s artificial-intelligence capabilities in its allied command operations.

In other dealings early Wednesday, U.S. benchmark crude oil bounced back from early losses, gaining 45 cents to $61.78 per barrel, while Brent crude, the international standard, picked up 49 cents to $65.16 per barrel.

Trump’s tariffs have raised expectations that economies will slow, denting demand for oil and other resources.

The U.S. dollar fell to 142.71 Japanese yen from 143.24 yen. The euro rose to $1.1369 from $1.1283.

By SOPHIE AUSTIN, Associated Press/Report for America

SACRAMENTO, Calif. (AP) — California Gov. Gavin Newsom said Wednesday that his state will file a lawsuit challenging President Donald Trump’s authority to impose sweeping tariffs that have set off a global trade war.

The suit will argue that Trump’s use of the International Emergency Economic Powers Act to impose tariffs on Mexico, Canada and China or a 10% tariff on all imports is unlawful. The act enables a president to freeze and block transactions in response to foreign threats.

The lawsuit, which will be filed in the U.S. District Court for the Northern District of California, will also argue that enacting such tariffs requires approval from Congress, Newsom’s office said in a news release.

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Trump has offered many justifications for increasing tariffs, including that they are designed to spur U.S. manufacturing and stop the flow of illicit fentanyl into the country. California’s move follows rapidly changing tariff plans by the Trump administration.

Newsom says the tariffs in effect have resulted in inflated costs and billions of dollars in damage in California, which has the largest economy among U.S. states and is a massive exporter.

“President Trump’s unlawful tariffs are wreaking chaos on California families, businesses, and our economy — driving up prices and threatening jobs,” he said in a statement. “We’re standing up for American families who can’t afford to let the chaos continue.”

Newsom will discuss the lawsuit alongside California Attorney General Rob Bonta later Wednesday in the farm-rich Central Valley. California is a farming powerhouse, with many of the nuts, fruits and vegetables the state grows destined for other countries.

The state will ask the court to immediately block the tariffs.

The announcement comes days after Newsom asked countries to exempt California exports from retaliatory tariffs. No deals have yet been announced.

Austin is a corps member for The Associated Press/Report for America Statehouse News Initiative. Report for America is a nonprofit national service program that places journalists in local newsrooms to report on undercovered issues.

Here’s something you’ll always find in my pantry: canned tuna, preferably oil-packed, and lots of it. This predates the tinned fish trend in America, by the way. I’ve been a tuna person as long as I can remember, throwing together tuna sandwiches, tuna pasta and kimchi tuna salad for lunch or dinner. (I do have a confession to make now, which is that I only recently had my first tuna melt. I just never felt like tuna salad needed melted cheese. I still don’t!)

1. Spicy Tuna and Avocado Tostadas

Topped with a cross between a chunky guacamole and a tuna salad, these tostadas are a super satisfying, no-cook lunch or dinner for a steamy summer night when turning on the stove is a no-go. Instead of fresh tuna, this recipe employs the tinned variety, making these tostadas accessible for any budget. The simple serrano and lime dressing is tart and spicy with a hint of creaminess that balances the lean nature of canned tuna. Eat the salad like a dip with a bag of totopos at your desk, or pack it up with a bottle of wine and assemble your tostadas outside for a picnic in the park or day at the beach.

By Kristina Felix

Yield: 6 tostadas

Total time: 15 minutes

INGREDIENTS

2 medium garlic cloves, finely grated

1 serrano chile, finely diced

1 lime, juiced (about 2 tablespoons)

2 tablespoons mayonnaise

Salt and pepper

1/3 packed cup cilantro leaves and tender stems

1 large ripe Hass avocado

1/2 small red onion

1 medium tomato

2 (5-ounce) cans tuna packed in oil, drained

6 tostada shells

Hot sauce, for serving (optional)

DIRECTIONS

1. Make the dressing: In a medium bowl, mix together the garlic, serrano, lime juice, mayonnaise, 1/2 teaspoon salt and 1/2 teaspoon pepper until well combined; set aside.

2. Make the salad: Roughly chop the cilantro, chop the avocado, dice the red onion and tomato, and place everything in the bowl with the dressing. Add the tuna and 1/4 teaspoon salt and toss until combined. Taste and add more salt as desired. Serve immediately, or cover and refrigerate for up to two days.

3. When you are ready to eat, divide the filling among the tostada shells (about a generous 1/2 cup tuna salad for each tostada) and top with hot sauce, if desired.

2. Miso-Honey Chicken and Asparagus

Miso-honey chicken and asparagus. Yossy Arefi’s salty-sweet chicken is truly easy to make, and you can leave the hot sauce out of the marinade if you’re feeding anyone who won’t appreciate it. Food styled by Simon Andrews. (David Malosh/The New York Times)

This quick and easy sheet-pan meal is broiled instead of baked, which chars the marinade slightly on the chicken, browns the asparagus for maximum flavor and cuts the cooking time to around 10 minutes. The miso-honey mixture packs a punch, with lots of garlic, ginger and as much hot sauce as you like. It doubles as a marinade for the chicken and a sauce to spoon over the chicken and asparagus once cooked. Make sure to arrange the chicken thighs in a single layer, so they cook and char evenly, and keep an eye on the pan, as some broilers have hot spots. Feel free to substitute Broccolini for the asparagus, and serve with steamed rice, if desired.

By Yossy Arefi

Yield: 4 servings

Total time: 20 minutes, plus marinating

INGREDIENTS

3 tablespoons white miso

3 tablespoons mild honey

3 tablespoons soy sauce or tamari

1 tablespoon rice vinegar

2 teaspoons finely grated fresh ginger

2 teaspoons finely grated garlic

2 teaspoons chile-garlic sauce or other hot sauce

1 tablespoon plus 2 teaspoons neutral oil

1 1/2 to 2 pounds boneless, skinless chicken thighs

1 large bunch asparagus (about 1 pound), trimmed

Salt and pepper

2 scallions, thinly sliced

Cooked rice (optional), for serving

DIRECTIONS

1. Make the marinade: In a bowl, whisk together the miso, honey, soy sauce, rice vinegar, ginger, garlic, chile-garlic sauce, 1 tablespoon oil and 1 tablespoon water. Refrigerate half the marinade for serving.

2. Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the top. Toss the chicken until coated and let marinate in the refrigerator for up to 30 minutes. (A longer marinade may dry out the chicken.)

3. When you are ready to cook, heat the broiler with a rack set 6 inches below it. Line a large baking sheet with aluminum foil. Remove the chicken from the marinade, scraping off and discarding any excess. Place the chicken in a single layer on one side of the baking sheet, with the flatter side up. Place the asparagus on the other side. Drizzle the asparagus with remaining oil, then season the asparagus; toss to coat.

4. Broil until the chicken is cooked through with some charred spots and the asparagus is browned, about 10 minutes.

5. To serve, top the chicken with a drizzle of the reserved marinade and a sprinkle of scallions. Serve with rice, if desired.

3. Crispy Gnocchi With Sausage and Broccoli

Crispy gnocchi with sausage and broccoli. This cozy one-pan dinner from Ali Slagle is completely irresistible. Food styled by Barrett Washburne. (Kerri Brewer/The New York Times)

In this cozy, easy dinner, store-bought gnocchi, broccoli and little meatballs (made by pinching pieces of Italian sausage) roast together on a sheet pan. When everything comes out of the oven bronzed and crisp, sprinkle it with Parmesan and stir: The heat from the sheet pan will help the cheese gloss the gnocchi. Some lemon juice lightens the mix; for a little heat to balance the richness, use hot Italian sausage or a sprinkling of crushed red pepper.

By Ali Slagle

Yield: 4 servings

Total time: 45 minutes

INGREDIENTS

1 (12- to 18-ounce) package shelf-stable potato gnocchi

1 large head broccoli (about 1 pound), florets cut into 1 1/2- to 2-inch pieces, stems thinly sliced

1/4 cup extra-virgin olive oil

2 garlic cloves, finely grated

Salt

Crushed red pepper (optional)

1 pound hot or sweet Italian sausage, casings removed

1/4 cup grated Parmesan, plus more for serving

1/2 lemon

DIRECTIONS

1. Heat the oven to 425 degrees. On a sheet pan, toss together the gnocchi, broccoli, olive oil and garlic until well coated. Season with salt and crushed red pepper, if using. Spread into an even layer. Pinch off pieces of the sausage that are roughly the size of the gnocchi and place them on top of the gnocchi and vegetables. Roast until the sausage and broccoli are golden and crisp, 20 to 25 minutes.

2. Squeeze the lemon half over the top (about 1 1/2 tablespoons juice) and sprinkle with the Parmesan. Stir until the cheese has melted. Serve topped with more Parmesan and crushed red pepper as you like.

4. Quick Shrimp and Asparagus Stir-Fry

Quick shrimp and asparagus stir-fry. You can also make this Genevieve Ko recipe with snap peas, rather than asparagus. Food styled by Spencer Richards. (Kerri Brewer/The New York Times)

Savory and a little sweet, this light dinner tastes like spring but can be made any time of year — and any night of the week if you keep a stash of shrimp in your freezer. By quickly thawing them under running water, then dry-brining them with salt for a minute, you end up with juicier, snappier shrimp that taste incredibly fresh. Asparagus spears also cook fast until they’re as crisp-tender as the shrimp. By slicing them at a sharp angle, you reduce any stringiness in the stalks. For a spicy stir-fry, use the chile and keep the seeds in. For a little less heat, remove the seeds after slicing. Stirring a final pat of butter into the sauce, which is sweetened with onion and salty with soy, binds together all of the ingredients with a touch of richness. Serve over rice to sop up that sauce or over tender, leafy greens for a warm salad.

By Genevieve Ko

Yield: 2 to 4 servings

Total time: 20 minutes

INGREDIENTS

1 pound peeled and deveined frozen shrimp (16-to-20-count; see Tip)

Salt

Canola or grapeseed oil

1 sweet onion, diced

2 garlic cloves, thinly sliced

1 small red hot chile, thinly sliced (seeds removed for a milder heat)

1 bunch asparagus, trimmed and cut at a sharp angle into 2-inch pieces

2 tablespoons soy sauce

1 teaspoon sugar

1/2 tablespoon butter

DIRECTIONS

1. Rinse the shrimp in a colander under running cold water until no longer rock hard, 3 to 4 minutes. Very generously sprinkle with salt and toss in the colander. Let stand for 1 minute, then rinse well. Pat dry with paper towels.

2. Heat a wok or large skillet over high heat. Add enough oil to generously coat the bottom, then add the onion, garlic and chile. Sprinkle with salt and cook, stirring, until the onion starts to turn translucent, 1 to 2 minutes.

3. Add the shrimp and cook, stirring, until curled more tightly, 1 to 2 minutes. Add the asparagus, soy sauce and sugar, and cook, stirring, until the asparagus are just tender, 1 to 3 minutes.

4. Turn off the heat, add the butter and stir until melted. Serve immediately.

Tips:

If using shell-on shrimp, start with 1 1/4 pounds. If you can’t find a 16-to-20-count package of shrimp, go with smaller ones, such as a 21-to-30-count. (Shrimp are labeled by number of shrimp per pound, such as 16-20 or 21-30.) If using smaller shrimp, reduce the cooking time slightly.

5. Braised White Beans and Greens With Parmesan

Braised white beans and greens with parmesan. Lidey Heuck takes canned beans and upgrades them in very smart ways to deepen flavor. Food styled by Julia Gartland. (Julia Gartland/The New York Times)

Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that’s what you’ve got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.

By Lidey Heuck

Yield: 4 servings

Total time: 30 minutes

INGREDIENTS

1/4 cup olive oil

1 small fennel bulb, trimmed, cored and small-diced

1 small yellow onion, small-diced

2 teaspoons minced fresh rosemary or thyme

5 garlic cloves, minced

1/4 teaspoon red-pepper flakes, plus more to taste

1 large or 2 small bunches escarole, kale or Swiss chard, stems removed (10 to 12 ounces)

2 (15-ounce) cans cannellini beans, rinsed

2 cups low-sodium vegetable or chicken broth

Kosher salt and black pepper

1 tablespoon lemon juice

1/2 cup shredded mozzarella (optional)

3 tablespoons grated Parmesan or Pecorino Romano, plus more for serving

Toasted country bread, for serving

DIRECTIONS

1. In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.

2. Begin adding handfuls of the greens, cooking and stirring until leaves wilt.

3. Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.

4. Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

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Kimchi is a traditional Korean side dish made from salted and fermented vegetables, most often with napa cabbage and some sort of radish along with carrots, garlic, ginger and chili.

Seasoned with two other staples in Korean cooking — umami-rich fish sauce (made from fermented anchovies) and gochugaru (dried red chili powder) — the condiment adds a salty and sometimes fiery punch to any number of dishes. Think rice bowls, stews, noodles, fritters and even tacos or crispy, flavor-stuffed pancakes.

Here, tangy kimchi adds a spicy kick to an easy shrimp stir-fry.

Spring onions, garlic and ginger, the building block for the sauces and aromatics that give Asian dishes their amazing flavor, are key components of this recipe that also includes a couple generous handfuls of crunchy, bright-green snow peas.

I opted for extra-large shrimp to give it some wow factor, but you could easily substitute large or medium shellfish to make the stir-fry a little less expensive.

A sunny-side-up egg garnished with sesame seeds and a heavy drizzle of chili crisp completes this protein-rich rice bowl, but if you’re not a fan it’s OK to go without. When the yolk is runny, it’s easy to mix it in with the rice and other ingredients.

Don’t love the uncooked taste of an egg cooked only on one side? Flip the eggs over and cook the yolks over-medium (slightly cooked but still soft) or over-hard (fully cooked).

All told, this dish only takes about 15 minutes to prepare, making it the perfect nosh for a busy weeknight.

Kimchi and Prawn Fried Rice

INGREDIENTS

9 ounces uncooked basmati rice

19 ounces water

1/2 teaspoon salt

8-10 spring onions

2 tablespoons vegetable oil

4 garlic cloves, peeled and finely chopped

1-inch piece fresh ginger, peeled and finely chopped

3/4 pound raw large shrimp, peeled and deveined

10 ounces snow peas

12 ounces kimchi

2 tablespoons soy sauce

2 teaspoons sesame oil

4 large eggs

1/2 teaspoon sesame seeds

Crispy chili oil, optional, for serving

DIRECTIONS

Give the rice a quick rinse in a sieve before tipping into a small saucepan with a lid.

Add water and salt, then bring to a boil. Once boiling, reduce heat to the lowest setting and cover with a lid.

Cook for 10 minutes, until water has been absorbed, then turn off the heat and allow to stand for 5 minutes.

Remove lid and fluff up rice; let as much moisture evaporate as you can before using.

Slice the green parts of the spring onions into rounds, and cut white parts lengthwise into thin strips. Reserve the green rounds for garnish.

Heat oil in a large work or deep frying pan over medium heat. Add spring onion whites and stir-fry for 2-3 minutes until soft and just beginning to color.

Stir in garlic and ginger, then add shrimp and snow peas. Stir-fry for 2-3 minutes before adding kimchi and cooking for 1 more minute.

Finally, add cooked rice along with soy sauce, and fry for a 2-3 minutes more until piping hot.

Meanwhile, heat sesame oil in a large nonstick frying pan. Once hot, add eggs, sprinkle with sesame seeds and fry for 3-4 minutes until the edges are crisp and the whites are completely set.

Serve fried rice in large bowls, each topped with an egg and a drizzle of crispy chili oil. Garnish with reserved spring onion greens.

Serves 4.

— adapted from “Pull Up a Chair: Recipes for Gathering Big and Small, Morning to Night” by Martha Collison (Kyle, $33)