Omnivore's Cookbook

A Chinese Cook in an American Kitchen.

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Egg Katsu Sando My egg katsu sando is a copycat of the Shake Shack and I am obsessed with it! The sandwich layers a silky steamed egg patty, a crisp panko coat, and a miso honey mayo on soft milk bread. I rebuilt it for the home kitchen after Shake Shack pulled it from the menu.

Recipe: https://omnivorescookbook.com/egg-katsu-sando/

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Roast Lamb Shank (烤羊腿) This Roast Lamb Shank (烤羊腿) is the Xinjiang centerpiece I make for a weekend dinner or a holiday feast, with the meat falling off the bone after an overnight cumin marinade and a long slow roast under foil. I love serving it whole drizzled with the pan drippings and scattered with cilantro, alongside the spice-rubbed onions stir fried into a sweet smoky side.

Recipe: https://omnivorescookbook.com/roast-lamb-shank/

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Chili Crisp Noodles (Cold Noodles with Lao Gan Ma Sauce) When the weather is too hot to cook, these chili crisp noodles are exactly what I crave. They’re refreshing, satisfying, and tossed in a bold sesame chili crisp sauce that’s creamy, savory, spicy, and tangy.

Recipe: https://omnivorescookbook.com/chili-crisp-noodles-with-lao-gan-ma-sauce/

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Tofu Fried Rice (豆腐炒饭) This tofu fried rice is a satisfying meat-free one bowl meal made with marinated extra firm tofu, cold day-old jasmine rice, and frozen mixed vegetables tossed in a savory soy and oyster sauce. I love making it on busy weeknights because in just 40 minutes, I have a delicious dinner ready for my family.

Recipe: https://omnivorescookbook.com/tofu-fried-rice/

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Korean Fire Chicken (Cheese Buldak) Korean fire chicken, or cheese buldak, is a one-pan Korean main I make with boneless chicken thighs, chewy mochi rice cakes, and melted mozzarella over a fierce gochugaru and gochujang sauce. My recipe is ready in 25 minutes, the kind of restaurant-style Korean comfort food I cook when my family wants a spicy dish on a weeknight.

Recipe: https://omnivorescookbook.com/korean-fire-chicken/

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Silkie Chicken Soup (乌鸡汤) This Silkie Chicken Soup is a healthy and nutrient-rich soup with a touch of sweetness ideal for cooler weather or when you are under the weather. A whole black-skinned silkie chicken simmers for 2 hours in my Dutch oven with ginger, dried jujubes, shiitake mushrooms, goji berries, and a small ear of corn until the broth is savory, and lightly sweet.

Recipe: https://omnivorescookbook.com/silkie-chicken-soup/

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Kimchi Fried Rice (Kimchi Bokkeumbap) This easy kimchi fried rice (Kimchi Bokkeumbap) is a quick one pan dinner I make with well-aged kimchi, cold day-old rice, and a short gochujang sauce that tastes incredibly delicious. It takes only 15 minutes to have it ready on the table and turns a nearly empty fridge into a satisfying meal for my family.

Recipe: https://omnivorescookbook.com/kimchi-fried-rice/

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Bitter Melon with Eggs My stir-fried bitter melon with eggs only takes 5 simple ingredients and 15 minutes to make. It is a comforting homestyle side dish that brings nutrition and color to a Chinese meal, and the recipe works for vegetarian and gluten-free tables.

Recipe: https://omnivorescookbook.com/bitter-melon-with-eggs/

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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.

Recipe: https://omnivorescookbook.com/mango-sago/

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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.

Recipe: https://omnivorescookbook.com/authentic-pork-belly-bun/

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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.

Recipe: https://omnivorescookbook.com/clams-in-black-bean-sauce/

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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.

Recipe: https://omnivorescookbook.com/chicken-chow-mein/

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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.

Recipe: https://omnivorescookbook.com/mushroom-and-pepper-stir-fry/

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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.

Recipe: https://omnivorescookbook.com/steamed-chicken-buns/

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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.

Recipe: https://omnivorescookbook.com/mushroom-and-pepper-stir-fry/

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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.

Recipe: http://omnivorescookbook.com/recipes/stir-fried-cauliflower-with-tomato-sauce/

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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.

Recipe: https://omnivorescookbook.com/avocado-shrimp-spring-roll/