Omnivore's Cookbook

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.

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.