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	<title>Omnivore's Cookbook</title>
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	<description>Modern Chinese Recipes</description>
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		<title>Korean Army Stew (Budae Jjigae)</title>
		<link>https://omnivorescookbook.com/budae-jjigae/</link>
					<comments>https://omnivorescookbook.com/budae-jjigae/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Wed, 17 Jun 2026 14:06:00 +0000</pubDate>
				<category><![CDATA[Soups]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=18079</guid>

					<description><![CDATA[My Korean Army Stew (Budae jjigae) recipe is a fast one-pot stew that I cook using a gochujang-and-kimchi broth, layered with ground beef, sausage, Spam, tofu, mushrooms, baby bok choy, and instant noodles, finished with a couple of runny egg yolks on top. I love that the whole pot goes from prep to the table [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/budae-jjigae/feed/</wfw:commentRss>
			<slash:comments>6</slash:comments>
		
		
			</item>
		<item>
		<title>Drunken Chicken (醉鸡)</title>
		<link>https://omnivorescookbook.com/drunken-chicken/</link>
					<comments>https://omnivorescookbook.com/drunken-chicken/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Mon, 15 Jun 2026 14:31:49 +0000</pubDate>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Intermediate]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=27386</guid>

					<description><![CDATA[Drunken chicken is a classic Chinese cold appetizer that I marinate overnight in a Shaoxing wine brine until the meat is juicy, fragrant, and lightly boozy. I slice it thin, serve it cold, and pour a little of the brine over the top. I have the whole dish ready the day before, which is why [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/drunken-chicken/feed/</wfw:commentRss>
			<slash:comments>3</slash:comments>
		
		
			</item>
		<item>
		<title>Matcha Tiramisu (抹茶提拉米苏)</title>
		<link>https://omnivorescookbook.com/matcha-tiramisu/</link>
					<comments>https://omnivorescookbook.com/matcha-tiramisu/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Sat, 13 Jun 2026 14:54:00 +0000</pubDate>
				<category><![CDATA[Desserts]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=42842</guid>

					<description><![CDATA[This decadent Matcha Tiramisu is a Japanese inspired riff on the classic Italian dessert, swapping the espresso soak for a fragrant green tea brew and layering it through a rich mascarpone cream I make from scratch. I slice it cold from the fridge and dust the top with a fresh layer of matcha right before [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/matcha-tiramisu/feed/</wfw:commentRss>
			<slash:comments>3</slash:comments>
		
		
			</item>
		<item>
		<title>Stir Fried Clams in Black Bean Sauce</title>
		<link>https://omnivorescookbook.com/clams-in-black-bean-sauce/</link>
					<comments>https://omnivorescookbook.com/clams-in-black-bean-sauce/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Fri, 12 Jun 2026 14:51:39 +0000</pubDate>
				<category><![CDATA[Main Dishes]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=41317</guid>

					<description><![CDATA[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 [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/clams-in-black-bean-sauce/feed/</wfw:commentRss>
			<slash:comments>8</slash:comments>
		
		
			</item>
		<item>
		<title>Chicken Chow Mein (鸡肉炒面)</title>
		<link>https://omnivorescookbook.com/chicken-chow-mein/</link>
					<comments>https://omnivorescookbook.com/chicken-chow-mein/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Thu, 11 Jun 2026 14:15:34 +0000</pubDate>
				<category><![CDATA[Main Dishes]]></category>
		<category><![CDATA[Video]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=33995</guid>

					<description><![CDATA[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 [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/chicken-chow-mein/feed/</wfw:commentRss>
			<slash:comments>31</slash:comments>
		
		
			</item>
		<item>
		<title>Stir-fried Cauliflower with Tomato Sauce</title>
		<link>https://omnivorescookbook.com/stir-fried-cauliflower-with-tomato-sauce/</link>
					<comments>https://omnivorescookbook.com/stir-fried-cauliflower-with-tomato-sauce/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Wed, 10 Jun 2026 14:00:11 +0000</pubDate>
				<category><![CDATA[Side Dishes]]></category>
		<guid isPermaLink="false">http://104.236.198.25/?p=1844</guid>

					<description><![CDATA[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. This is a homestyle side dish that lives on the family table next to a [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/stir-fried-cauliflower-with-tomato-sauce/feed/</wfw:commentRss>
			<slash:comments>4</slash:comments>
		
		
			</item>
		<item>
		<title>Fresh Shrimp Spring Rolls</title>
		<link>https://omnivorescookbook.com/avocado-shrimp-spring-roll/</link>
					<comments>https://omnivorescookbook.com/avocado-shrimp-spring-roll/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Mon, 08 Jun 2026 13:44:27 +0000</pubDate>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Intermediate]]></category>
		<guid isPermaLink="false">http://104.236.198.25/?p=2081</guid>

					<description><![CDATA[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. I want [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/avocado-shrimp-spring-roll/feed/</wfw:commentRss>
			<slash:comments>9</slash:comments>
		
		
			</item>
		<item>
		<title>Salt and Pepper Shrimp (椒盐虾)</title>
		<link>https://omnivorescookbook.com/salt-and-pepper-shrimp/</link>
					<comments>https://omnivorescookbook.com/salt-and-pepper-shrimp/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Sat, 06 Jun 2026 14:57:00 +0000</pubDate>
				<category><![CDATA[Appetizers]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=20697</guid>

					<description><![CDATA[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. Salt and pepper shrimp, 椒盐虾, is a Northern Chinese appetizer I [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/salt-and-pepper-shrimp/feed/</wfw:commentRss>
			<slash:comments>13</slash:comments>
		
		
			</item>
		<item>
		<title>Singapore Noodles (星洲炒米粉, Singapore Mei Fun)</title>
		<link>https://omnivorescookbook.com/singapore-noodles/</link>
					<comments>https://omnivorescookbook.com/singapore-noodles/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Fri, 05 Jun 2026 13:47:00 +0000</pubDate>
				<category><![CDATA[Main Dishes]]></category>
		<category><![CDATA[Video]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=16785</guid>

					<description><![CDATA[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. Despite [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/singapore-noodles/feed/</wfw:commentRss>
			<slash:comments>29</slash:comments>
		
		
			</item>
		<item>
		<title>Pork and Cabbage Stir Fry</title>
		<link>https://omnivorescookbook.com/pork-and-cabbage-stir-fry/</link>
					<comments>https://omnivorescookbook.com/pork-and-cabbage-stir-fry/#comments</comments>
		
		<dc:creator><![CDATA[Maggie Zhu]]></dc:creator>
		<pubDate>Thu, 04 Jun 2026 14:08:00 +0000</pubDate>
				<category><![CDATA[Main Dishes]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<guid isPermaLink="false">https://omnivorescookbook.com/?p=37664</guid>

					<description><![CDATA[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&#8217;ll be surprised by how something so simple can be so satisfying! Lots of [&#8230;]]]></description>
		
					<wfw:commentRss>https://omnivorescookbook.com/pork-and-cabbage-stir-fry/feed/</wfw:commentRss>
			<slash:comments>3</slash:comments>
		
		
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