Comments for Omnivore's Cookbook

Comment on Bean Sprout Stir Fry by Samuel Alim

Samuel Alim — Sun, 22 Oct 2023 18:43:00 +0000

This recipe is very good, always turns out nicely. Be careful to not overcook the bean sprouts when reducing sauce

Comment on Sesame Beef by N Van Kirk

N Van Kirk — Sun, 22 Oct 2023 02:16:53 +0000

This was delicious. Really flavorful. Be sure to use a non-stick pan.

Comment on Suan La Fen (Hot and Sour Noodle Soup, 酸辣粉) by Amanda

Amanda — Fri, 20 Oct 2023 22:33:04 +0000

Delicious. I subbed kimchi for the Sui Mi Ya Cai. Fantastic !

Comment on Korean Fire Chicken (Cheese Buldak) by Rachel

Rachel — Fri, 20 Oct 2023 19:00:23 +0000

In reply to Maggie. I have heard people say that using gnocchi (while not at all Korean) is a great dupe for the glutinous rice-cake if you can't access them!

Comment on Black Pepper Chicken by canadian nancy

canadian nancy — Thu, 19 Oct 2023 23:20:27 +0000

Thank you for this recipe- eating it up as i write! is delicious. love the black pepper heat. I added cabbage & celery worked great. but need to heed your advice re letting chicken be, until browned – don’t think wok was fully heated. still great! and will do better when I make again (which will be soon 😉

Comment on Thai Basil Chicken (Pad Krapow Gai) by Alli R.

Alli R. — Thu, 19 Oct 2023 22:08:33 +0000

I’ve made this a number of times and love it! It’s a hit with everyone. I have subbed chili garlic paste for the chilies and garlic, and I’ve subbed hoisin for the oyster sauce when accidentally out of ingredients. It’s delicious no matter what!

Comment on Char Siu (Chinese BBQ Pork, 叉烧肉) by DB

DB — Thu, 19 Oct 2023 09:04:43 +0000

Always by far the best recipes! Thanks so much for sharing. I’ll be ordering a copy of your cookbook.

Comment on Chinese Eggplant with Garlic Sauce (红烧茄子) by Laurel Fleming

Laurel Fleming — Tue, 17 Oct 2023 21:29:25 +0000

@Omnivorescookbook
I was a little skeptical, but it was easy and awesome. My eggplant didn’t get ‘crispy’ but it was still good. Not too mushy. I used the water soak method. Next time I’ll try to salted method, just to see if I get different results. My partner liked it, and she hates eggplant. Now to learn a better way to make vermicelli rice noodles that don’t stick. Sigh. Oh, and I didn’t have fresh ginger, but the minced in the jar worked just fine. Will definitely look for more recipes on here.

Comment on Cantonese Ground Beef Rice and Eggs (窝蛋牛肉) by Daniel S.

Daniel S. — Tue, 17 Oct 2023 19:57:26 +0000

Love this recipe and have made it many times, but echoing a few commenters regarding the broth: it should be 1 cup! Please consider updating the recipe 🙂

Comment on Real-Deal Xinjiang Cumin Lamb (孜然羊肉) by Tamio888

Tamio888 — Tue, 17 Oct 2023 13:08:35 +0000

I used lamb loin, which is normally expensive but I got a good price.
I liked this a lot – used a variety of peppers (bell, nardello, etc) and onions but will likely increase qty and variety of root vegetables next time