omnivorescookbook.com

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• omnivorescookbook.com

  Vegetarian Chow Mein (素菜炒面) - Omnivore's Cookbook

  https://omnivorescookbook.com/vegetarian-chow-mein/

  To make vegetarian chow mein: Saute the aromatics. Cook the mushrooms and carrot. Cook the baby bok choy. Add the green onion. Add the noodles and the sauce. Cover the pan to steam quickly. Add the bean sprouts. Mix everything together.
• omnivorescookbook.com

  How to Make Red Bean Paste (红豆沙馅) - Omnivore's Cookbook

  https://omnivorescookbook.com/recipes/how-to-make-red-bean-paste

  15 g maltose. Method 1 Use Instant Pot: Add the beans to an instant pot (or a pressure cooker) with 1.5 cups water and cook with high pressure for 25 minutes, with a natural release. Method 2 Use stovetop: Soak the beans overnight, drain and add to a tall pot. Cover with water by at least an inch (2.5 cm).
• omnivorescookbook.com

  Chinese Orange Chicken (Crispy Chicken without Deep Frying)

  https://omnivorescookbook.com/orange-chicken/

  Cook. Heat oil in a large skillet until hot, just starting to smoke. Add chicken all at once and spread into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks. Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden.
• omnivorescookbook.com

  Wonton Soup - Omnivore's Cookbook

  https://omnivorescookbook.com/recipes/wonton-soup

  Boiled the wonton. To boil the wontons, heat a big pot of water until boiling. Add 10 to 20 wontons at a time and boil over medium heat until wontons are floating on the surface of the water. Continue to boil until the wrappers are swollen, around 1 to 2 minutes for small wontons and 2 to 3 minutes for bigger ones.
• omnivorescookbook.com

  Tea Tree Mushroom (茶树菇) - Omnivore's Cookbook

  https://omnivorescookbook.com/pantry/tea-tree-mushroom

  The Tea Tree Mushroom (Agrocybe Aegerita) is also known as the willow mushroom and velvet pioppini. It is called 茶树菇 (cha shu gu) in China and yanagi matsutake in Japan. The mushroom has a small, soft cap, around 0.5 to 2 centimeters (0.2 to 0.8 inches) in diameter. It has a thin, long, and tough stem, 10 to 20 centimeters (4 to …
• omnivorescookbook.com

  Easy Chinese Recipes | Omnivore's Cookbook

  https://omnivorescookbook.com/recipe-filter/

  Find easy and authentic Chinese recipes for any occasion, dietary preference, or skill level. Use the filter on the left side to browse by course, ingredient, method, region, and more.
• omnivorescookbook.com

  Napa Cabbage Stir Fry with Vinegar Sauce (醋溜白菜)

  https://omnivorescookbook.com/napa-cabbage-stir-fry-vinegar-sauce/

  Combine the sauce ingredients in a small bowl and stir to mix well. In a large carbon steel skillet or a wok, heat the oil over medium-high heat until hot. Add the dried chili peppers. Once the chilis start to brown, add the ginger, garlic, and green onions. Saute until fragrant, about 1 minute.
• omnivorescookbook.com

  Chinese Pork Stock - Omnivore's Cookbook

  https://omnivorescookbook.com/recipes/chinese-pork-stock

  Bring the broth to a boil again. Cover and cook over low heat (medium heat if using an electric stove) for 3.5 to 4 hours. The broth should continue boiling throughout the cooking. You don’t need to add water during the cooking, but remember to check the broth every 20 to 30 minutes.
• omnivorescookbook.com

  Old-Beijing Fried Carrot Fritters (炸素丸子) - Omnivore's Cookbook

  https://omnivorescookbook.com/carrot-fritters/

  To make the fritters. Combine the carrots, cilantro, green onion, ginger and egg in a large bowl. Stir to mix well. Combine the flour, salt and five spice powder in a medium-sized bowl. Stir to combine, then transfer to the big bowl with the vegetables.
• omnivorescookbook.com

  Stir Fried Vermicelli with Pork (Ma Yi Shang Shu, 蚂蚁上树)

  https://omnivorescookbook.com/ma-yi-shang-shu/

  Cook and stir for 30 seconds to release fragrance. Add the ground pork. Cook and chop the pork into smaller pieces, until the pork is fully cooked, 2 minutes or so. Add the doubanjiang. Cook and stir for 1 minute, until the pork is covered evenly. Pour in the chicken broth, the soaked vermicelli noodles, and the sauce.
• omnivorescookbook.com

  One-Pan Chinese Chicken and Rice - Omnivore's Cookbook

  https://omnivorescookbook.com/chinese-chicken-and-rice/

  In a high-sided oven-safe pan (9” or 10” diameter cast iron or carbon steel pan or dutch oven), add the sesame oil and heat over medium-low heat. Add the ginger and garlic and saute until fragrant and lightly golden, 2 to 3 minutes. Add the rice and stir until evenly coated with oil. Turn the heat off.
• omnivorescookbook.com

  Salt and Pepper Tofu (椒盐豆腐) - Omnivore's Cookbook

  https://omnivorescookbook.com/recipes/salt-and-pepper-tofu-steak

  Instructions. To marinate the tofu: Combine the garlic powder, ginger powder, brown sugar, and salt in a big bowl. Stir to mix well. Gently pat the tofu dry with kitchen paper towels. Then add it to the spice bowl and gently mix with a spatula. Pour in the peanut oil and Shaoxing wine. Stir again to mix well.
• omnivorescookbook.com

  15-Minute Chicken Chow Fun (Chicken Fried Rice Noodles)

  https://omnivorescookbook.com/chicken-chow-fun/

  Spread the chicken in the skillet in a single layer. Cook until the bottom side turns golden brown, about 1 minute. Flip and cook the other side until browned, 30 seconds to 1 minute. Transfer the chicken to a plate immediately. In the same skillet, add 1 tablespoon of oil and turn to medium heat.
• omnivorescookbook.com

  Pressure Cooker Chicken Soup (with Frozen Chicken)

  https://omnivorescookbook.com/pressure-cooker-chicken-soup

  Combine chicken, chicken stock, 2 cups water, ginger, and green onion in a pressure cooker. Cook at high pressure for 30 minutes. If using an Instant Pot, choose manual, and set timer to 30 minutes. If using a stovetop pressure cooker, cook over medium high heat until high pressure is reached. Turn to medium low heat.
• omnivorescookbook.com

  Easy Orange Pork Chops - Omnivore's Cookbook

  https://omnivorescookbook.com/orange-pork-chops/

  Instructions. If you’re using bone-in pork chops thicker than ½ inch (1 cm), preheat oven to 350 degrees F (176 C). Pat dry pork chops with paper towel and place on a large tray. Sprinkle salt and black pepper on both sides. Heat a heavy duty stainless steel or carbon steel skillet over medium high heat until hot.
• omnivorescookbook.com

  Instant Pot Chinese Sausage Rice (腊肠饭) - Omnivore's Cookbook

  https://omnivorescookbook.com/instant-pot-chinese-sausage-rice/

  Turn off “Saute”. Add the rice. Stir to mix the rice evenly with the other ingredients. Add the chicken stock, 1/2 cup mushroom soaking liquid, water chestnuts, soy sauce, dark soy sauce, and salt. Stir to mix well. Cover the Instant Pot and seal the valve. Set on “Manual” at high pressure for 12 minutes.
• omnivorescookbook.com

  Four-Ingredient Okra Stir-fry - Omnivore's Cookbook

  https://omnivorescookbook.com/recipes/four-ingredient-okra-stir-fry

  Turn to medium high heat (high heat if using electric stove) and add the okra to the skillet. Stir quickly to coat okra with oil, about 1 minute. Swirl in the soy sauce and stir to mix well. Cook and stir until the okra is cooked through and charred on the edges, 2 to 3 minutes. If the skillet starts to smoke intensely, lower to medium heat ...
• omnivorescookbook.com

  Pork Lettuce Wrap (San Choy Bow) - Omnivore's Cookbook

  https://omnivorescookbook.com/san-choy-bow/

  To make the filling: Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the ground pork and spread into an even layer. Cook without touching until the bottom is browned, 2 to 3 minutes. Flip the pork and chop into smaller pieces. Cook until the other side turns golden.
• omnivorescookbook.com

  Easy Salt Baked Chicken (简易盐焗鸡) - Omnivore's Cookbook

  https://omnivorescookbook.com/easy-salt-baked-chicken/

  Tug the wing tips under the drumsticks. Preheat the oven to 400° (200°C) convection (highly recommended, for a crispier skin) or 425°F (224°C). Line a baking sheet with parchment paper. Spread the green onion and ginger slices in the center, to form a bed for the chicken. Place the chicken skin side down.
• omnivorescookbook.com

  Scallion Oil Noodle (葱油拌面) - Omnivore's Cookbook

  https://omnivorescookbook.com/scallion-oil-noodle/

  Transfer the browned green onions with a pair of tongs or chopsticks and place in a bowl, until all the scallion pieces are cooked. Save the cooked scallions for later. Add the minced garlic to the oil. Cook and stir until turning lightly golden. Pour in the light soy sauce, dark soy sauce and sugar.
• omnivorescookbook.com

  Drunken Chicken (醉鸡) - Omnivore's Cookbook

  https://omnivorescookbook.com/drunken-chicken/

  Roll up the thigh meat into a log. Place the chicken leg log on a piece of foil. Roll up the foil tightly to completely cover the chicken. Fold the two ends of the foil. Steam until the chicken is just cooked through. Transfer the foil-wrapped chicken to an ice bath to stop the cooking and allow the broth to cool.
• omnivorescookbook.com

  Shredded Potato Stir Fry (酸辣土豆丝) - Omnivore's Cookbook

  https://omnivorescookbook.com/potato-stir-fry/

  Heat oil in a large skillet over medium-high heat until hot. Add the dried chili pepper and green onion. Stir a few times to release fragrance. Add the ground peppercorns and stir a few times. Add the potato. Stir and cook for 1 minute. Then add the pepper. Stir for another 30 seconds.
• omnivorescookbook.com

  Instant Pot Pork Chops with Black Bean Sauce

  https://omnivorescookbook.com/instant-pot-pork-chops-black-bean-sauce/

  Line a small baking tray with aluminum foil. Once the pork chops are cooked, take the pork chops out of the sauce, scrape any sauce from the pork, and place them onto the lined baking tray. Broil each side until browned, 2 to 3 minutes per side. While the pork chops broil, turn on the saute function on the Instant Pot.
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  Honey Garlic Pork Chops >>... - Omnivore's Cookbook - Facebook

  https://www.facebook.com/omnivorescookbook/posts/2243661232454808/

  Thin and crispy Chinese restaurant-style honey garlic pork chops use common ingredients to bring you an uncommonly exciting flavor everyone will love for dinner!

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