Omnivore's Cookbook

Mango Sago (杨枝甘露) My Mango sago is a chilled Hong Kong style dessert with a smooth ripe mango and coconut milk base, chewy tapioca pearls, and fresh diced mango on top. The dessert is naturally dairy free in my version, comes together in a few stages at the stove and the blender, and tastes like a Cantonese dessert shop in a bowl.

Chinese Pork Belly Bun (Rou Jia Mo, 肉夹馍) My Chinese pork belly bun, or Rou Jia Mo, is a Northern and Midwest Chinese street food where melt-in-your-mouth braised pork belly is minced with cilantro and chili pepper, stuffed into a fluffy yeasted homemade flatbread, and finished with a spoonful of the savory braising liquid.

Clams in Black Bean Sauce I love making this stir fried Clams in Black Bean Sauce every summer. Manila clams steam open in a fragrant wok of fermented black beans, ginger, shallot, and Fresno chili, finished with a quick Shaoxing wine and oyster sauce reduction that coats every shell. If you are a fan of clams like I am, this is the perfect recipe to try at home.

Chicken Chow Mein (鸡肉炒面) This chicken chow mein is my 25 minute weeknight version with springy chow mein noodles, marinated chicken, shredded cabbage and carrot, and a glossy brown sauce built on oyster sauce, Shaoxing wine, and soy sauce. It is a Chinese takeout favorite I cook at home on the nights I want one pan, dinner on the table, and zero leftovers wasted.

Mushroom and Pepper Stir Fry My mushroom and pepper stir fry is a 15-minute side dish that uses minimal ingredients to create a satisfying dish. The tender mushrooms and crisp peppers are coated with a rich garlicky brown sauce that brings everything together without overpowering the fresh flavors.

Steamed Chicken Buns (香菇滑鸡包) These steamed chicken buns are a Northern Chinese baozi I grew up eating in Beijing, with a soft pillowy wheat dough wrapped around a juicy filling of ground chicken, dried shiitake mushrooms, ginger, and scallions. I serve them hot from the steamer with a small bowl of Chinkiang vinegar on the side for breakfast, lunch, or supper.

Mushroom and Pepper Stir Fry My mushroom and pepper stir fry is a 15-minute side dish that uses minimal ingredients to create a satisfying dish.

Stir-fried Cauliflower with Tomato Sauce My easy stir-fried cauliflower with tomato sauce is a 20 minute Chinese homestyle side, with crunchy cauliflower florets, fresh tomato, and a quick sweet and sour pan sauce I make from garlic, tomato paste, and a small amount of sugar.

Fresh Shrimp Spring Rolls These fresh shrimp spring rolls are my 55 minute Vietnamese inspired appetizer with poached shrimp, avocado, carrot, and fresh herbs wrapped in soft rice paper. I serve them with a Chinese sesame sauce and a Vietnamese nuoc cham, so every roll has two ways to dip and no two bites taste the same.

Salt and Pepper Shrimp (椒盐虾) This salt and pepper shrimp is perfect if you are looking for an easy appetizer. It is a 20-minute Chinese dish with juicy shrimp inside a crispy cornstarch coating, tossed at the end with sliced garlic, and a Northern-style salt and white pepper mixture.

Singapore Noodles These Singapore noodles are my 30 minute Cantonese restaurant style version, with thin rice vermicelli tossed in a curry powder sauce alongside char siu pork, shrimp, scrambled egg, and julienned vegetables. The dish gets its bright yellow color from curry powder, and the noodles stay light because they are stir fried instead of saucy.

Pork and Cabbage Stir Fry This easy pork and cabbage stir fry is a 25-minute dinner I make with thinly sliced marinated pork tenderloin, sweet and buttery Taiwanese flat cabbage, garlic, ginger, and a savory light and dark soy sauce that ties everything together. I know you’ll be surprised by how something so simple can be so satisfying!

Ginger Beef Stir Fry I absolutely love making this easy 45-minute ginger beef stir fry recipe for my family. It is a Chinese takeout classic that I make with chewy, crispy slices of flank steak coated in a savory, sweet, and tangy ginger sauce, then finished with green onions, red bell pepper, and baby bok choy.

Chinese Egg Drop Soup My Chinese egg drop soup is a 15 minute restaurant style soup with silky egg ribbons drifting through a clear chicken broth seasoned with green onion, ginger, white pepper, and a finishing drizzle of sesame oil.

Kung Pao Cauliflower (宫保菜花) This kung pao cauliflower (宫保菜花) is my vegetarian version of the Sichuan classic, made with cauliflower roasted in oil until charred and tossed in a wok with Sichuan peppercorns, dried Chinese chilies, fresh ginger and garlic, bell pepper, green onion, and roasted peanuts in a balanced savory spicy sweet and sour sauce.

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.