Moo shu pork from her Beijing childhood
Maggie shares her Northern Chinese version with pork, eggs, wood ear mushrooms and dried lily flowers, served over rice.
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Maggie Zhu
Maggie Zhu shares Chinese home cooking through Omnivore’s Cookbook, writes cookbooks and teaches as an editor in residence at America’s Test Kitchen.
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Maggie’s happenings, collected from public sources, plus her backstory and Starbook, where fans write.
omnivorescookbook.comRead Maggie’s guideA weeknight guide to shacha chicken
Her shacha chicken guide pairs chicken breast with onions and bell peppers in a savory Chinese barbecue sauce.
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Chinese meatballs in the Instant Pot
Her recipe uses ground chicken, shiitake mushrooms and green onion, with a pressure-cooked oyster sauce.
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A refresh for her wonton soup
Maggie updated a recipe first published in 2014. Pork and shrimp wontons meet baby bok choy in a ginger-scented chicken broth.
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Bacon, kimchi and chewy udon
Her noodle guide adapts a recipe from Mike and Stephanie Le’s That Noodle Life, combining bacon, kimchi and a gochujang sauce.
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