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Omnivore's Cookbook

Omnivore's Cookbook

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Stir Frying

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Winter Melon Stir Fry (虾皮炒冬瓜)

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XO Noodles with Shrimp

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Vegetable Udon Stir Fry (Veggie Yaki Udon)

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Honey Garlic Pork Chops

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XO Fried Rice with Char Siu

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Easy Kimchi Fried Rice (Kimchi Bokkeumbap)

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Carbon Steel Pan Care – How to Clean, Store, and Cooking tips

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Thai Basil Chicken (Pad Krapow Gai)

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How to Season a Carbon Steel Pan

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Cumin Lamb Noodles

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Why Carbon Steel Pan is the Best for Stir Fry

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Beef Pan-Fried Noodles

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Shrimp and Snow Peas

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Chicken Chop Suey

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Celtuce Stir Fry with Eggs (莴笋炒鸡蛋)

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Pineapple Chicken

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Chicken Fried Rice (鸡肉炒饭)

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Chinese Chili Garlic Shrimp

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Bean Sprout Stir Fry

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Vegetable Lo Mein

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

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Ginger Chicken Stir Fry

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Tofu and Broccoli Stir Fry

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Moo Shu Chicken

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Hi, I’m Maggie!

2017 New Profile Small Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Start browsing recipes right away or you could learn more about me here.

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My Chinese Pantry
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Maltose (麦芽糖, Mài Yá Táng)

Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…

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Papery Dried Shrimps (虾皮, Xiā Pí)

Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…

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Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens)

Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…

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Century Egg (皮蛋, Pí Dàn)

The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. It is…

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Modern Chinese Cooking

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