Omnivore's Cookbook

Beef Lo Mein My beef lo mein is a quick Chinese noodle dinner with tender beef, thick lo mein noodles, and crisp vegetables in a savory sauce. I sear the beef first, toss everything together in one pan, and have it ready to serve to my family in 30 minutes.

Easy Egg Fried Rice (蛋炒饭) I love making this 10-minute Chinese homestyle Egg Fried Rice recipe. I prepare it with day-old rice, eggs, and green onions, seasoned with nothing but salt. It is the dish I cook when there is leftover rice in the fridge, four eggs in the carton, and I want something hot and savory on the table for my family.

Mom’s Best Pork Dumplings My pork dumplings are a Chinese steamed dumpling I learned from my mom, with juicy pork, chopped fresh shrimp, and napa cabbage folded into pleated wrappers and finished in a bamboo steamer over whole cabbage leaves. These are great to serve as an appetizer or as a main dish.

Sweet and Sour Meatballs These sweet and sour meatballs are one of my favorite weeknight recipes. I make them with ground chicken, panko breadcrumbs, and hidden vegetables, then toss everything in a sticky, tangy sauce that is ready in less than 30 minutes.

Vegetable Fried Rice (蔬菜炒饭) Nothing beats my delicious vegetable fried rice recipe. It is a quick Chinese side dish with rice, eggs, and mixed vegetables. I use chili oil, black bean sauce, and green onion to build a rich pan of fried rice that I can finish in just 15 minutes.

Easy Shrimp and Broccoli I love making this delicious and easy shrimp and broccoli recipe any time of the week. It is a quick Chinese dinner with juicy shrimp, crisp broccoli, and a savory sauce. I marinate the shrimp first, cook everything in one pan, and have it ready on the table in less than 30 minutes.

Drunken Noodles (Pad Kee Mao) This drunken noodles recipe is my answer to a fast dinner, with thick rice noodles, chicken, basil, and Chinese broccoli in a glossy savory sauce with just enough sweetness and heat. I stir fry everything in one pan and have it ready to serve in 15 minutes.

Salmon Poke Bowl My salmon poke bowl layers cubed sashimi-grade salmon over rice with avocado, edamame, and a soy-sesame-ginger sauce sharpened with sriracha and rice vinegar. It is a Hawaiian-style raw fish bowl that is ready in 20 minutes and lands somewhere between a weeknight dinner and a nice showpiece for guests.

Chinese Tomato Noodle Soup My Chinese tomato noodle soup brings together a quick tomato-ginger broth, soft poached eggs, blanched baby bok choy, and udon noodles in a light, homestyle bowl. It is the simple dish I cook on cold winter nights and sick days, and it comes together in 30 minutes.

Asian Grilling and BBQ Recipes These 16 Asian grilling and BBQ recipes are how I cook all summer, grouped into grilled mains, refreshing sides, and easy desserts that round out a full backyard meal. I grew up chasing the smell of Xinjiang Lamb Skewers through Beijing summers, and that smoke is still what I want on the grill every weekend at home.

Dan Dan Noodles (担担面) A real-deal dan dan noodle recipe that stays true to the authentic Sichuan flavor. My dan dan noodles bring together pork dry-fried with fermented black beans, a creamy Sichuan sauce built on sesame paste and chili oil, and a tangle of thin wheat noodles tossed with Sui Mi Ya Cai. This is my home cook take on the classic Sichuan street noodle bowl.

Honey Garlic Pork Chops These honey garlic pork chops are my 25 minute Chinese restaurant style version. It is so easy to make using thin pounded pork cut into bite size pieces, shallow fried until crispy, then tossed in a garlicky honey soy sauce that reduces to a glossy syrup.

Chinese Eggplant and Green Bean Stir Fry My Chinese eggplant and green bean stir fry is one of those simple, everyday dishes that quietly delivers big flavor. It combines tender, silky eggplant with crisp, slightly blistered green beans, all coated in a savory garlic sauce that’s rich, balanced, and perfect with steamed rice.

Mouthwatering Sichuan Chicken in Red Oil Sauce(口水鸡) My mouthwatering Sichuan chicken in red oil sauce is a chilled appetizer made with tender chicken, chili oil, and Sichuan peppercorn. It’s a dish I can prepare in 45 minutes and cook in advance, and serve to my loved ones anytime.

Shanghai Scallion Oil Noodle (葱油拌面) My scallion oil noodle is a simple Shanghai side dish with thin wheat noodles, scallions, and soy sauce. I cook the scallions until crisp and fragrant, then toss everything together in less than 30 minutes for a savory bowl that also works as a light meal.

Pork and Chive Dumplings (猪肉韭菜水饺) These delicious pork and chive dumplings are a classic Northern Chinese dumpling with juicy pork, garlic chives, and a tender boiled wrapper. I mix the filling until sticky, wrap each dumpling by hand, and cook them until the filling stays juicy and the wrapper turns soft and satisfying.

Sesame Miso Shortbread Sandwich  I made these sesame miso sandwich shortbread using eight simple ingredients to create a cookie with a fun texture and a layered taste. Buttery sesame shortbread filled with a smooth white chocolate miso ganache that is savory, sweet, nutty, and packed with umami.