Serve over rice or cauliflower rice for a fast, satisfying meal that's big on flavor and low on effort.

Ingredients with Traditional Chinese Nutritional Information

There are 5 energies of foods cold, cool, neutral, warming and hot foods, according to Traditional Chinese Medicine (TCM). The goal is to balance the energy of food in a recipe to maintain your bodies' hemostasis. Each one of us has a different body constitution but neutral foods are tolerated by all body types. As you can see, there is a nice mix of warming, cooling and neutral foods in this quick Asian shrimp and egg recipe.

• Eggs - (Neutral Energy) - extra-large organic preferred.Assume 2 to 3 eggs per person depending on how hungry they are. You can also use all egg whites or a mixture of egg yolks and whites, if you are watching your cholesterol levels. Did you know that egg yolks are considered warm and egg whites are considered cooling. Combined, they become neutral in energy.
• Shrimp - (Warming Energy) - If you can find large peeled and deveined shrimp, this can save you even more time. Otherwise, you will need peel and devein them before adding them to the egg and shrimp stir fry. 
• Tofu - (Cold Energy) not scrambled but firm tofu cubed and seared. Of course, you can use soft tofu for a silkier texture, if desired.Try to choose an organic and non-GMO option. As you will only use ½ a tofu block, there is plenty leftover to make savory Asian tofu pancakes.
• Green onions vs scallions - (Warming Energy) - either is fine. This aromatic gives
• Freshly grated ginger (Hot Energy) - adds a pop of flavor and freshness to this high protein meal. When all the flavors mingle it creates this light ginger scallion essence.
• Tomatoes (Cold Energy) - Optional but when the tomatoes break down, the juices create a savory saucy egg dish. (Sorry, the tomatoes got left on the counter and did not make it to the shot.) Try our easy tomato grating method, like in our spicy tomato glass soup recipe, so you don't have tough tomato skins or use cherry tomatoes like we did for this recipe.
• Soy sauce or Tamari or coconut aminos for gluten free (Cold Energy) - Adds that classic Chinese-style flavor.If you need to watch your sodium intake, consider substituting a lower sodium soy sauce.
• Sesame oil - (Warming Energy) - Nutty, rich and takes this easy shrimp and egg recipe to the next level.
• Cornstarch - (Cool Energy) seals in the juices and makes the shrimp extra crunchy when stir fried.
• White pepper (Warming Energy) or regular black pepper for a little kick of heat.

Step By Step: How to Stir Fry

• Peel and devein shrimp and toss with cornstarch.
• Cut tofu into small chunks.

• Beat the eggs.
• Add tofu to the beaten eggs

• Sauté shrimp on both sides and remove from pan
• Stir fry freshly grated ginger and scallions
• Add fresh chopped tomatoes.

• Lightly scramble the eggs and tofu mixture and season to taste.
• Drizzle in soy sauce (tamari), sesame oil and splash water and toss well.
• Add the cooked shrimp to the scrambled eggs and tofu with a quick toss.
• Serve while hot!

Easy Asian Stir Fry Recipes

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Shrimp & Egg Stir Fry

This easy shrimp and egg stir fry is a one-pan, high protein meal. Aromatics, tomatoes, and seasonings create a savory self-saucing dish in 15 minutes.

Course dinner, lunch

Cuisine Chinese

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 bowls

Calories 289kcal

Author HWC Magazine

Equipment

• 1 frying pan or wok

Ingredients

• 6 ounces shrimp tails removed, shells removed and deveined and dried well
• 1.5 teaspoon cornstarch
• salt to taste
• white pepper or black pepper to taste
• 8 ounces tofu extra firm - sliced into 1 inch cubes (See recipe notes)
• 6 large eggs beaten
• 2 tablespoon oil light flavored (1 tablespoon to cook the shrimp and 1 tablespoon to cook the aromatics)
• 1 tablespoon ginger peeled and freshly grated (1 knob)
• 4 scallions (green onions) chopped
• ½ cup tomatoes chopped or grated
• 2 tablespoons soy sauce or tamari or coconut aminos for gluten free.
• 2 teaspoons sesame oil
• ⅓ cup water

US Customary - Metric

Instructions

• Dry peeled and deveined shrimp well with paper towels. In a medium bowl, mix the prepared shrimp with cornstarch, salt and white pepper and Set aside.
• Dry tofu with paper towels and chop into 1 inch cubes.
• Beat the eggs together and toss in the diced tofu. Season to taste. Set aside.
• Add light flavored oil to a wok or large frying pan. Pan sear the shrimp over medium high heat on both sides until lightly golden and the shrimp are no longer translucent. (Don't crowd the pan and do not overlap the shrimp. Cook in batches if pan is too small.) Remove shrimp from the pan and keep warm.
• If pan is dry, add in another tablespoon of light flavored oil and add in the grated ginger and scallions. Stir fry for 1 minute until aromatic. Toss in the chopped or grated tomatoes for 1 to 2 minutes or until bubbly. (If you want to add any other quick cooking vegetables like spinach, bok choy, thinly sliced cabbage or other, add it now and stir fry for a minute or two, until crisp tender.)
• Pour in the beaten egg and tofu mixture into the pan on medium-low heat with the aromatics and tomatoes. Lightly scamble with slow and easy movements until about 50% cooked.
• Add in soy sauce, sesame oil and water to the eggs along with the cooked shrimp. Toss lightly until about 75% cooked through with a light ginger scallion sauce. Remove the pan from the heat. The heat from the pan will continue to cook the eggs.
• Serve on top of hot steamed rice, caulflower rice or your favorite veggies. Garnish with freshly chopped scallions, if desired.

Video

Notes

***Nutrition information does not include rice or cauliflower rice. 

Tofu Preferences

There are a few ways to prepare the tofu in this easy weeknight recipe, but it all comes down to your personal preference.

Silky-Smooth Cantonese Method: Use silken tofu instead of firm tofu. You will prepare the recipe the same except, instead of tossing and scrambling the eggs and tofu together, you will turn down the heat after adding them both to the pan, add seasonings and cover with a lid. Then, continue to cook without moving the ingredients in the pan, just until the eggs set. Top with cooked shrimp and serve over rice.

Asian Fusion Method: This is the method we used for this recipe. It’s a combination of the silky-smooth Cantonese method and the seared tofu method. The result is a soft and tender texture with loads of flavor.

Seared Tofu Method: First, dry the tofu well so you can achieve the crispy edged tofu. This method uses extra firm tofu coated with a little cornstarch, salt and white pepper. Sear the tofu in oil on both sides until lightly golden.  If your pan is large enough, you can do this along with the shrimp. This method gives a unique crunchy texture with soft eggs.

Tofu Scramble Method: Have you tried our Spicy Tofu Scramble or Italian Scrambled Eggs? The texture is kind of a combination of both. We tried it and I must say we prefer to have distinct tofu cubes in the recipe from a texture perspective. But you do you!

How to Thaw Frozen Shrimp Fast

It only takes about 5 minutes to that frozen shrimp. Remove the shrimp from the freezer and remove from them from the storage bag. Place the shrimp in a bowl with room temperature water. Strain the water and add more water to allow the shrimp to thaw. Repeat this process a couple of times until the shrimp are pliable. Drain shrimp and dry well with paper towels before using in the recipe. 

Storage

This easy shrimp, egg and tofu recipe is best enjoyed straight away. However, you can refrigerate in a sealed container for up to 3 days. We do not suggest freezing it because tofu has an odd texture after frozen. 

Reheating

Stove Top is our preferred way to reheat scrambled eggs and shrimp is on the stovetop.  Over low medium heat with a couple of tablespoons of water and a lid steam until warm and toasty. Season to taste and enjoy. 

Microwave method - Place the stir fried eggs and shrimp in a microwave safe dish with a couple of teaspoons of water. Cover with a paper towel to prevent splattering. Microwave on 50% power for 15 to 30 seconds at a time until warm and toasty, turning halfway. 

Nutrition

Serving: 1bowl | Calories: 289kcal | Carbohydrates: 5g | Protein: 24g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 347mg | Sodium: 452mg | Potassium: 354mg | Fiber: 1g | Sugar: 2g | Vitamin A: 771IU | Vitamin C: 6mg | Calcium: 155mg | Iron: 3mg

The post Shrimp & Egg Stir Fry appeared first on Healthy World Cuisine

Craving quick and healthy Chinese food? This Asian Bay Scallops Stir Fry is an easy 15-minute dinner idea you'll want to make on repeat! It's brimming with sweet and buttery smooth scallops, crisp asparagus, spring peas, carrots and tossed in a light Chinese garlic sauce.

We can't wait to share with you our quick and easy recipe tips to achieve a Chinese restaurant style seafood dish using either fresh or frozen bay scallops. Little bay scallops, unlike the large sea scallops with garlic vermicelli, are so darn cute and only take a fraction of time to cook.

The secret to making a tender and succulent bay scallop recipe is a simple drying process and speedy cooking technique.  Are you ready to learn how to make the best stir-fried bay scallops and asparagus? Let's Go!

Ingredients Needed

Bay Scallops (depending on where they were harvested are sometimes also called Atlantic Bay scallop or blue-eyed scallops) are small (about the size of a US dime) and only about ⅓ the size of a sea scallop. They come either fresh or frozen depending on where you live. These are raw and not the dried ones you get at the Chinese Medicine stores in Sheng Wan, Hong Kong or in XO sauced beef noodles.

Spring Veggies like asparagus, peas and carrots add a pop of freshness to this Asian bay scallop stir fry. Feel free to substitute with your favorite seasonal vegetables of choice.

Aromatics such as ginger and garlic are key to this light and flavorful Chinese stir fry. In a pinch, you can substitute with ground spices but fresh is best.

Light Flavorful Chinese Sauce is made with chicken bouillon mixed in water, sesame oil, oyster sauce and cornstarch to thicken. We used a teaspoon of Better than Chicken Bouillon in ⅓ cup water. You can also use a powdered bouillon or a crushed bouillon cube in either chicken or vegetable flavor. Just a tablespoon of oyster sauce will make this Asian recipe and our chicken and mushroom recipe extra flavorful. If you are celiac, there are gluten free options for both oyster sauce and chicken bouillon.

How to Prepare Frozen Bay Scallops?

Recipe Tip: The most important rule is to get the bay scallops as dry as possible without drawing out any of their natural juices.

Unlike other stir-fried bay scallops' recipes, ours does not include blanching them in hot water, brining with salt or dusting them in cornstarch. These are unnecessary steps that can draw the water out, but it makes them tough and rubbery in the process.

If you want succulent tender scallops, here's how you do it - No special tools or talents needed!

• Remove frozen bay scallops from their original container and place in a covered container in the refrigerator overnight. Bay scallops do not need to be rinsed. Please do not soak them in water because they will get waterlogged. Instead, just let them thaw naturally all by themselves and they will do their magic.

• When you are ready to cook fresh caught or thawed bay scallops, drain any liquid in the bowl they were sitting in.

• Then, lay out a couple layers of paper towel or a tea towel out. In a single layer, spread the bay scallops out on the towel.

• Take another paper towel or tea towel and dab dry.

• Allow them to stay on the towel to dry while prepping the other part of your recipe ingredients.

How to Make a Seafood Vegetable Stir Fry?

• On a towel, pat dry the bay scallops. Leave them on the towel at room temperature for 10 minutes while you prep the other ingredients.
• Remove the tough stems from the asparagus, like we do with our grilled asparagus recipe. Then, chop into 1.5-inch segments.

• Slice the carrots and finely mince ginger and garlic.
• Make the simple Chinese sauce. Add the chicken bouillon powder or paste to water and stir along with sesame oil, oyster sauce and cornstarch.

• Steam the sliced carrots in the pan with a little water and place on the lid for 1 minute or until the water evaporates.
• Add in oil, aromatics, asparagus in with the steamed carrots and stir fry until vegetables are crisp tender. Remove the veggies from the pan.

• Stir fry the bay scallops for 1 minute on one side and flip over for about 30 seconds on the other.

• Quickly add the cooked veggies and Chinese sauce into the pan until the sauce thickens.
• Add the thawed cooked peas to the stir fry and give the Asian bay scallops stir fry a quick toss.

Frequently Asked Questions (FAQ's)

More Healthy Stir Fry Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Asian Bay Scallops Stir Fry with Spring Veggies

Enjoy a quick 15-minute Asian Bay Scallops Stir Fry with spring veggies. This healthy Chinese seafood recipe features a light sauce and easy tips for success!

Course 30 Minute Meals, dinner

Cuisine Chinese

Diet Low Fat, Low Lactose

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 372kcal

Author HWC Magazine

Equipment

• wok or pan with lid

Ingredients

Bay Scallop and Vegetable Stir Fry

• 1 pound bay scallops fresh or frozen. (if frozen, thaw overnight in the refrigerator)
• 8 medium asparagus fresh spears
• 1 medium carrot fresh peeled and sliced thinly
• ½ cup peas thawed from frozen
• 1.5 inch ginger fresh peeled and minced
• 2 cloves garlic fresh peeled and minced
• 2 tablespoons water to steam carrots
• 2 tablespoons oil divided (1 tablespoon to cook veggies and 1 tablespoon to cook bay scallops)
• white pepper optional - to taste

Chinese Stir Fry Sauce

• 1 teaspoon chicken bouillon granules/powder or paste (or vegetable) - choose gluten free if needed
• ⅓ cup water
• 1 teaspoon sesame oil
• 1 tablespoon oyster sauce choose gluten-free brand - if needed
• 1.5 teaspoons cornstarch choose gluten-free brand - if needed

US Customary - Metric

Instructions

Prepare Bay Scallops (Fresh or Frozen)

• If using frozen bay scallops, remove them from their original container and place in a covered container in the refrigerator overnight to thaw. Bay scallops do not need to be rinsed. Please do not soak them in water because they will get waterlogged. Instead, just let them thaw naturally all by themselves and they will do their magic. If using fresh bay scallops, proceed to the next step.
• Drain any extra liquid in the bowl or package that the bay scallops were sitting in. Then, lay a couple layers of paper toweling or a tea towel out on a sheet pan or on the counter. In a single layer, spread the bay scallops out on the towel. Carefully use another paper towel or tea towel and dab dry the bay scallops. Set aside the bay scallops to dry at room temperature while you prep the other ingredients.

Prepare Veggies and Aromatics

• Snap the tough ends off of the asparagus and chop into approximately 1.5 inch segments. Peel and slice the carrot. Thaw the frozen peas. Peel and mince garlic and ginger. Set aside.

Make Chinese Stir Fry Sauce

• In a small bowl, add in 1 teaspoon of chicken bouillon powder/granules or paste along with ⅓ cup water. Add in 1 teaspoon of sesame oil, 1 tablespoon of oyster sauce and 1.5 teaspoons of cornstarch. Stir together and set aside.

Stir Frying

• Add carrots slices to wok or pan and 2 tablespoons of water and place on the lid. Steam over medium high heat until the water is absorbed and the carrots are crispy tender - about a minute.
• Then, add 1 tablespoon of oil to the pan along with the steamed carrots. Next add ginger and garlic and fry a couple of seconds until aromatic. Then, add in the chopped asparagus and stir fry for about a minute until bright green and crisp tender. Remove the vegetables from the pan and place in a dish. Keep the vegetable dish and the prepared sauce near the pan as you are going to be adding them back into the pan very shortly.
• Add the remaining 1 tablespoon of oil into the pan. Over medium high heat, add the raw bay scallops into the pan and lay out in a single layer. Do not touch them. Allow them to sear for 1 minute. Then, quickly do a toss or stir and sear them on the other side for 30 seconds.
• Keep the heat on medium high. Quickly pour the stir fried carrots and asparagus with the aromatics back in along with the pan seared bay scallops. Give the Chinese stir fry sauce another stir to make sure the cornstarch stays mixed and pour into the pan. Add the thawed peas and white pepper - if desired. Stir fry all the ingredients together until the sauce is thick and bubbly. Serve with rice and enjoy!

Video

Notes

Recipe Tips

• Do not marinate sea scallops in cooking wine or any liquids before cooking. It will cause steaming instead of searing in the pan. 
• If your bay scallops are still waterlogged, they will shrink and extract water into the wok or pan while stir frying. That is why it is imperative to thaw frozen ones overnight. Do NOT soak them in water or try to do a quick thaw using water. 
• Fresh or recently thawed raw scallops need to be cooked within 1 to 2 days of refrigeration. Do not refreeze thawed bay scallops.
• Choose smaller and similar in diameter sized asparagus vs the thick and larger in diameter ones. This ensures that they cook fast and evenly.
• Do NOT over crowd the wok or pan so the ingredients can get a good sear.
• Getting everything prepped and ready (mise en place) is important because the actual stir-frying process is going to go fast - less than 5 minutes.
• For the Chinese stir fry sauce to thicken, the pan must be a medium high heat. After you bring the sauce up to a boil, the sauce will start to thicken. Keep stirring because it takes only a few seconds.

Storage and Reheating

Leftovers, if you have any, can be stored in the refrigerator for up to 3 days. We do not recommend freezing this recipe. You can reheat in the microwave on medium heat for 30 seconds to 1 minute or until toasty warm or on the stovetop. Do not over cook. Asian bay scallops stir fry with spring veggies is best fresh - the same day it was prepared. 

Nutrition

Serving: 1bowl | Calories: 372kcal | Carbohydrates: 22g | Protein: 31g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 1173mg | Potassium: 819mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5864IU | Vitamin C: 21mg | Calcium: 59mg | Iron: 3mg

The post Asian Bay Scallops Stir Fry with Spring Veggies appeared first on Healthy World Cuisine

Step by Step: How to Make Honey Hot Chicken Wings?

Step 1 and 2: Dry the chicken wings well. Holding each wing in a paper towel to really get all the juices off. Next, place the wings in a large bowl. Add paprika, garlic powder, salt, pepper and oil. Give them a good toss to make sure each wing is coated.

Step 3 and 4: Preheat the oven to 450 degrees f (232 degrees C). Bake the chicken wings skin side up for 25 minutes. Turn the chicken wings over. Continue baking for another 8 - 15 minutes or until the chicken is golden and crispy. Properly cooked chicken wings will have an internal temperature of 165 degrees F (73 degrees C).

Step 5 and 6: Whilst the chicken wings are baking, make the honey hot wing sauce. In a small saucepan over low heat, add butter and allow it to melt. This is the start of a delicious golden-brown butter. Then add the sriracha or garlic chili sauce. Followed by garlic powder, soy sauce, rice wine vinegar, honey and salt and pepper to taste.

Step 7 and 8: Toss the chicken wings in the hot honey sauce. If you want to kick up the heat a few notches, add a few dried red pepper flakes and enjoy.

What Sides to Serve with Chicken Wings?

Determining which sides depends on how you plan to serve your honey hot wings.

If serving as a main dish, a side of veggie fried rice or vegetable lo main are filling.

Serving as an appetizer? It can be as simple as sliced celery and carrot sticks with ranch dip. Consider adding in a dish of air fryer Chinese eggplant or firecracker shrimp. This will keep the whole crew happy and full.

Frequent Asked Questions (FAQ's)

Popular Asian Finger Foods

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Ultra Crispy Honey Hot Wings

Oven baked honey hot wings are saucy, spicy, sweet, savory and ultra crispy.  

Course Appetizer

Cuisine American, Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 appetizer servings (3 wings)

Calories 298kcal

Author HWC Magazine

Equipment

• baking sheet lined with parchment paper

Ingredients

Baked Chicken Wings

• 1 pound chicken wings Halved at joints. (approximately 12 pieces) Use the middle part called the "wingette" and the meaty "drumette" sections. (You will not be using the wing tips)
• 1 teaspoon paprika dried ground
• 1 teaspoon garlic powder dried ground
• salt and pepper to taste
• 2 tablespoons oil We used a light flavored olive oil

Honey Hot Sauce

• 2 tablespoons butter
• 1 tablespoons chili garlic sauce or sriracha (adjust to your heat desired heat level)
• ½ teaspoon soy sauce or tamari or coconut aminos for gluten free
• ½ teaspoon rice wine vinegar or vinegar of choice
• ½ teaspoon garlic powder dried ground
• salt and pepper to taste
• 2.5 tablespoons honey or to taste
• dried red pepper flakes optional - garnish

US Customary - Metric

Instructions

Bake Chicken Wings

• Preheat oven to 450 degrees F (232 degrees C). Line baking tray with parchment paper and oil lightly.
• Thoroughly dry chicken with towels - very important step! We actually take each wing separately in the paper towel and squeeze to dry. Leave chicken wings out for 30 minutes at room temp so that it cooks evenly.
• Season chicken wings with paprika, garlic powder, salt and pepper and oil and massage into chicken.
• Place chicken skin side up on the prepared baking sheet pan and bake uncovered for 25 minutes. Turn over and continue baking another 8 - 15 minutes or until the skin is golden and crispy and the internal temperature is 165 degrees F (73 degrees C). Bake on the middle shelf of the oven. (See notes*)

Make Honey Hot Sauce for Wings

• While the chicken is cooking, make the honey hot wing sauce. Over low - medium heat add 2 tablespoons butter to melt. Add in 1 tablespoons garlic chili or sriracha sauce, ½ teaspoon garlic powder, ½ teaspoon soy sauce and ½ teaspoon rice wine vinegar and cook for 1-2 minutes until the butter just starts to brown. Then add 2.5 tablespoons of honey and salt and pepper to taste. Mix well and remove from heat.

Tossing the Wings in Sauce

• Place the cooked crispy honey chicken wings into a large bowl and drizzle the warm hot honey sauce over the wings. Toss well so that the wing dings are completely covered.
• If you want to kick up the heat level add in a dash of dried hot pepper flakes while you toss or as a garnish. Enjoy!

Video

Notes

Healthy World Cuisine's secret hacks for extra crispy chicken wings:

1. Ensure the chicken wings are completely dry. This means taking each individual wing in a paper towel and patting it dry thoroughly.
2. Bring the chicken to room temperature for 30 minutes prior to baking to ensure even cooking.
3. High oven temperature of 450 degrees F (232 degrees C).
4. Season the chicken wings right before baking as salt can draw out moisture.
5. Don't overcrowd the baking sheet!
6. Bake on the middle rack of the oven.
7. Bake wings with the skin side up first.
8. If you decide to cook more than one item in the oven at a time- or do not allow the chicken to come to room temperature for 30 minutes - it will take longer to cook.

If you want to serve as a main dish for 4 adults, double the recipe. 

Nutrition

Serving: 3chicken wings | Calories: 298kcal | Carbohydrates: 13g | Protein: 12g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 323mg | Potassium: 131mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 511IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

The post Ultra Crispy Honey Hot Wings appeared first on Healthy World Cuisine

Everything goes in one baking tray using a store-bought pancake mix so it can be on your breakfast table in minutes. Kids love the fruity and nutty flavors. Adults are delighted not to have to stand over the hot stove flipping pancakes. But that is not all, make a large batch for weekly breakfasts because they heat and eat in seconds and are packed with fiber rich chia seeds.   

These simple PB & J pancakes are delicious on their own and make the perfect grab-and-go breakfast. For a gathering, try adding fresh fruit, powdered sugar, homemade syrup, or a dollop of Greek yogurt.

Go ahead and make yourself an iced orange coffee and let's get cracking on the recipe.

Ingredients

Pancake Mix - Store bought or homemade. We are all about using whatever mix you have on hand or your favorite. If you prefer a buttermilk pancake, we have had good success with Krusteaz.

However, if you need your pancakes to be both gluten free and dairy free, we like King Arthur Flour gluten free pancake mix or Kodiak Cakes gluten free frontier flapjack and baking mix. (Pre-made pancake mix sometimes already have a little sugar and salt added to the mix. There is no need to add any more, unless you prefer a sweeter pancake)

Milk or Dairy Free Milk - This adds both flavor and texture to the sheet pan pancakes from mix. We used almond milk.

Eggs - help bind the pancake batter together.

Chia Seeds- adds fiber to your diet and holds the pancake batter together.

Unsalted Butter (or Light Flavored oil / coconut oil) - keeps the pancakes moist, rich, and crispy around the edges. Butter adds extra flavor. It all comes down to personal choice and what you have on hand.

Vanilla - rounds out the flavor just like in our coffee pancakes or strawberry banana pancakes.

Natural Peanut Butter - Nut Butter or Seed Butter of Choice - either creamy or crunchy. We prefer creamy natural nut butter because it is easier to drizzle on the pancakes and there is no added sugar.

Jam or Jelly of Choice - we used our homemade strawberry rhubarb refrigerator jam but any kind of jam or jelly you have on hand or like will work well in this recipe. For example, raspberry, grape, blueberry, cherry preserves, apricot, blackberry, peach, apple jam and more.

How to Make Sheet Pan Pancakes?

Steps 1 and 2: Beat egg, add vanilla, and butter and stir to combine. Add in dried store bought or homemade pancake mix.

Steps 3 and 4: Slowly add the milk or non-dairy of choice while stirring and add chia seeds.

Steps 5 and 6: Pour prepared pancake batter into a prepared 13 by 18-inch x 1-inch rimmed baking pan (half sheet) and drizzle on the melted microwaved jam.

RECIPE HACK: A secret trick to getting the parchment paper to stick to the bottom of the sheet pan is to put a little oil between the pan and the parchment paper.

Steps 7 and 8: Drizzle on the melted microwaved peanut butter or nut or seed butter of choice over the pancake batter. Using your knife, draw lines to mix the peanut butter and jelly into a pretty design.

RECIPE HACK: Microwave the peanut butter and jelly in separate little microwave safe bowls for about 20 seconds or until melted. The nut butter and strawberry jelly will liquify making it easy to drizzle and pour over the sheet pan pancakes.

Steps 9 and 10: Bake sheet pan pancakes with pancake mix at 425°F (218°C) for 10 to 12 minutes or until the toothpick comes out clean. Slice and enjoy!

Using the Correct Measurements

• Measuring the Pancake Mix - Spoon the pancake mix into the measuring cup until filled. Then, use the backside of a knife to level the flour to the top of the measuring cup. If you use the measuring cup to scoop the pancake mix, it gets compacted - this can make your pancakes too dry.
• Use Correct Size Sheet Pan - The perfect size pan for this sheet pan pancake recipe is a 13 by 18-inch x 1-inch rimmed baking pan, sometimes called a half sheet. If you use a shallower pan, then pancake batter may rise over the sides. On the other hand, if you use a smaller and deeper baking dish, the peanut butter and jelly pancakes will take longer to cook. Lastly, if you use a full sheet pan, the pancakes will be too thin.

Preparation and Mixing Tips

• Prevent Over Mixing of Pancake Batter- To ensure light, fluffy, and tender pancakes mix only until combined. It is okay to have small lumps as they will sort themselves out during the baking process. Overmixing can make the pancakes chewy and dense because it activates the gluten and removes the air.
• Add Chia Seeds Just Before Baking - If you have made our lemon lavender chia pudding, you know that chia seeds absorb liquid and turn into jelly when placed in a liquid. Only add the Chia seeds right before you are ready to bake this sheet pan pancake recipe.
• Microwave Nut or Seed butter and Jam - To make the peanut butter and jam easy to pour, microwave on high for approximately 20 seconds to get it to a liquid state. This makes it easier to drizzle over the pancake batter.
• Spread Pancake Batter Evenly - Spread the pancake batter evenly with spatula so it cooks evenly. We don't like to whack it on the counter as that removes the air and that lends to flatter pancakes.
• Wait Before Baking Gluten-Free Batter - You will want to wait for about 10 minutes after mixing the gluten free pancake batter to add the chia seeds and then you can bake following the recipe. Gluten-Free flour needs more time for the starches to relax and absorb the liquid.

Sheet Pan Pancake Baking Tips

• Different Cook Times - Every brand of dried pancake mix may have different ratios of ingredients. This can change how long it takes the pancakes to cook. Our suggestion is to start checking on the oven baked pancakes at the 8-minute mark and adjust the timing from there. Our pancakes were perfectly cooked at the 10-minute mark.
• Don't Over Bake the Pancakes - VERY IMPORTANT! Start checking the pancake in the oven at the 8-minute mark. Sheet pan pancakes from mix are cooked when a toothpick comes out clean from the middle and the pancakes start to turn golden. As each oven is different, baking time may take anywhere from 8 to 12 minutes or longer depending on the size of pan used.

How to make Pancakes Vegan and Dairy Free?

There are a few swaps required to make sheet pan pancakes with mix vegan.

• Swap out the real butter with a melted plant-based butter, coconut oil or mild tasting oil of choice.
• Use a non-dairy milk such as almond, soy, hemp, oat milk or non-dairy of choice.
• Substitute 1 tablespoon of whole or ground chia seed stirred in 3 tablespoons of water for each egg replacement. Allow the mixture to sit for 5 minutes or until it turns to a gel and then add the chia egg replacement to pancake recipe.
• Choose a vegan pancake mix of choice.

How to Store?

Leftover pancakes can be stored in a sealed container in the refrigerator for up to 4 days or frozen for up to 3 months. To freeze, place a little piece of wax or parchment paper between the pancakes before placing in a freezer safe container or baggie. This way, you can take out as little as one or as many pancakes as desired out at a time to enjoy.

How to Reheat Pancakes?

Reheating pancakes can be done quickly and easily while preserving their flavor and texture. Try one of these simple methods.

Quick and Easy Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel and microwave them in 20-30 second intervals just until they're heated through. Be mindful to not to overcook them, as this can make them tough.

Oven Method: Preheat your oven to 350°F (175°C). Wrap the pancakes in aluminum foil and set on a baking sheet.  Heat them in the oven for about 10-15 minutes, or until warmed through. We noticed that pancakes stay warmer for longer with this method.

Skillet Method: Heat a skillet over medium-low heat and add a small amount of butter or oil. Place the pancakes in the skillet and cover them with a lid or foil to trap the heat and moisture. Heat for 1-2 minutes on each side, or until warmed through.

Exchanges and Variations

This gigantic sharable pancake is completely customizable!

• Try this fun recipe with strawberry rhubarb jam, grape jelly, or apricot freezer jam. Swap up the natural peanut butter with your favorite nut or seed butter or even pumpkin seed butter.
• Top with fresh fruit, Greek yogurt, powdered sugar, honey, extra jam or even a dollop of coconut whipped cream and chocolate sauce. Life's Short - Eat Dessert First!
• Add in a teaspoon of cinnamon for a pop of flavor.
• If you like your pancakes sweeter, you can add a couple tablespoons of sugar or date paste to taste and an extra dash of salt to bring out the sweetness.

What to serve with Pancakes?

Breakfast Meats and Proteins - sausage, bacon, ham, eggs, frittata, or even Japanese tamagoyaki egg rolls.

Bright and Colorful fruits and Veggies - Fresh seasonal fruits, quinoa fruit salad and sauteed asparagus with mushrooms and poached eggs.

Smoothies and Beverages - coffee, tea, dragon fruit smoothies, fruit juices, sparkling water, chai tea latte and more.

Frequent Asked Questions (FAQ's)

More Breakfast and Brunch Recipes for a Crowd

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Peanut Butter and Jelly Sheet Pan Pancakes from Mix

Peanut Butter and Jelly Sheet Pan Pancakes from Mix: Soft, fluffy, and packed with PB & J flavor. Easy baking for breakfast gatherings or weekly meal prep!

Course Breakfast and Brunch

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 serving (2 pancakes)

Calories 196kcal

Author HWC Magazine

Equipment

• 1 13 by 18-inch x 1-inch rimmed baking pan (half sheet)
• parchment paper optional but makes clean up a snap!

Ingredients

• spray oil or melted butter to grease the sheet pan.
• 3 tablespoons Strawberry Jam or jam of choice
• 3 tablespoons peanut butter or nut or seed butter of choice
• 2 whole eggs
• 1 teaspoon vanilla
• 2 tablespoons butter (melted) or plant based butter, coconut oil or light flavored oil
• 2.5 cups pancake mix store bought or homemade dried mix
• 2 cups almond milk or dairy free alternative or milk of choice
• 4 tablespoons chia seeds whole

Instructions

• Preheat oven to 425°F (218°C). Line sheet pan with parchment paper and spray with oil or brush with butter. Microwave the peanut butter and jelly in separate little microwave safe bowls for about 20 seconds or until melted. Set aside.
• Add eggs to a large bowl and beat. Stir in vanilla, and melted butter to the beaten eggs and mix to combine. Next, add in in the dried pancake mix.
• Gently pour in the milk or non-dairy of choice and chia seeds slowly into the pancake mix, while stirring just until mixed. Do not overmix - some small lumps are okay.
• Pour prepared pancake batter into a prepared 13 by 18-inch x 1-inch rimmed baking pan (half sheet). Spread the pancake batter evenly with a spatula so it cooks evenly.
• Spoon and drizzle on the melted microwaved jam and melted peanut butter on top of the prepared sheet pan pancake from mix. Using a knife, draw lines to mix the peanut butter and jelly into a pretty design.
• Bake sheet pan pancakes with pancake mix at 425°F (218°C) for 10 to 12 minutes or until the toothpick comes out clean and pancakes are lightly bronzed. Start checking the pancakes at the 8 minute mark. Slice and enjoy plain or with dusting of powdered sugar, extra jam or syrup.

Video

Notes

Recipe Tips

• Prevent Over Mixing of Pancake Batter- To ensure light, fluffy, and tender pancakes mix only until combined. It is okay to have small lumps as they will sort themselves out during the baking process. Overmixing can make the pancakes chewy and dense because it activates the gluten and removes the air.
• Add Chia Seeds Right Before Baking - As you know, chia seeds absorb liquid and turn into jelly when placed in a liquid. Therefore, only add the Chia seeds to the pancake batter right before you are ready to bake this sheet pan pancake recipe.
• Don't Over Bake the Pancakes -  Start checking the pancake in the oven at the 8-minute mark. Sheet pan PB & J pancakes are cooked when a toothpick comes out clean from the middle and the pancakes start to turn golden. As each oven is different, baking time may take anywhere from 8 to 12 minutes or longer.
• Wait Before Baking Gluten-Free Batter - You will want to wait for about 10 minutes after mixing the gluten free pancake batter.  Gluten-Free flour needs more time for the starches to relax and to absorb the liquid. Then you can add the chia seed and follow the recipe. 

How to Store?

Pre-sliced leftover pancakes can be stored in a sealed container in the refrigerator for up to 4 days or frozen for up to 3 months. To freeze, place a little piece of wax or parchment paper between the pancakes before placing in a freezer safe container or baggie. This way, you can take out as little as one or as many pancakes as desired out at a time to enjoy.

How to Reheat Pancakes?

Reheating pancakes can be done quickly and easily while preserving their flavor and texture. Try one of these simple methods.

Nutrition

Serving: 2pancakes | Calories: 196kcal | Carbohydrates: 19g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 336mg | Potassium: 145mg | Fiber: 3g | Sugar: 3g | Vitamin A: 194IU | Vitamin C: 0.3mg | Calcium: 205mg | Iron: 1mg

The post Peanut Butter and Jelly Sheet Pan Pancakes from Mix appeared first on Healthy World Cuisine

Grab extra napkins because once you experience the magic of this sauce, you'll want to slather it on everything. Try our General Tso's sauce on grilled shrimp or as a dipping sauce for spring rolls. Versatility meets deliciousness.

Ready to elevate your wing game? Let's dive into the recipe!

Baked Wings Ingredients

Chicken Wings - Use the drumette and flat or wingette portion like we did with out honey hot wings. If using full wings, cut into segments, and set aside the tips for another use (great in ABC Soup). Use fresh or completely defrosted and dry wings. Safely defrost frozen wings in the refrigerator for optimal results.

Oil - to prevent sticking and enhance the browning and crispy texture.

Chinese 5 Spice Powder - gives this General Tso's chicken recipe and our grilled pork loin recipe it's unique flavor profile without the use of hoisin sauce. The ingredients of 5 spiced powder are ground Sichuan peppercorns, star anise, cloves, cinnamon, and fennel seeds. Naturally gluten free, but if you are celiac, you must be certain you purchase a certified gluten free option or make your own blend.

General Tso's Sauce Ingredients

Soy Sauce - To keep the sauce gluten free, you can use coconut aminos, tamari or gluten free soy sauce. If there are no gluten issues, use regular soy sauce.

Honey - or use a sugar alternative of choice for a sweet, sticky, hot honey flavor.

Rice vinegar - provides a tangy flavor. Substitute with apple cider vinegar or Chinese black vinegar.

Garlic Chili Sauce - or Sriracha sauce for a kick of heat. In the absence of both, add crushed red pepper flakes to the sauce.

Chicken broth - we used a gluten free, low sodium broth.

Sesame oil - for a delicious nutty flavor.

Chinese 5 Spiced Powder - add to the unique flavor profile.

Garlic and ginger - fresh are best, but dried ground spices can also be used.

Cornstarch - Clabber Girl brand is gluten free, or exchange with potato starch.

Mastering Extra Crispy General Tso's Wings

Bake the Chicken Wings

• Dry wings meticulously for ultimate crispiness.
• Toss with flavorful seasonings.
• Bake at 450°F (232°C) for a total of 45-50 minutes until crispy.

Make the Asian Sauce

• Sauté ginger and garlic in oil until aromatic.
• Combine chili garlic sauce, chicken broth, soy sauce, honey, sesame oil and cornstarch slurry.
• Stir until the sauce reaches a delightful thickness.

Getting the Wings Ready to Serve

• Toss the baked chicken wings generously into the flavorful sauce.
• Garnish with green onions and sesame seeds for the perfect finishing touch.

Recipe Tips

• Dry your wings thoroughly. If wings are frozen, thaw them out in the refrigerator overnight first.
• Line your baking sheet with aluminum foil and grease your baking sheet for easy cleanup and to prevent sticking.
• Make sure your oven rack is in the middle shelf!
• Don't fear the Heat! The oven temperature is indeed 450°F (232°C)! The higher temperature renders off the fat, ensuring crispy wings.
• Go light or heavy on General Tso's sauce. The decision is yours.
• Serve appetizer wings on a parchment paper lined dish for easy cleanup!

Frequent Asked Questions (FAQ's)

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Asian Fusion Recipes

Game Day Grub

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Baked General Tso's Chicken Wings

Enjoy the flavors of our Finger-Licking Crispy Baked General Tso's Chicken Wings Recipe - gluten-free, perfectly balanced with savory, tangy, sweet, & a hint of heat. (3 pounds of Chicken Wings is about 15 wings depending on their size)

Course Appetizers/ Snacks, Mains

Cuisine American, Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 3 servings main or approximately 15 wings

Calories 734kcal

Author HWC Magazine

Equipment

• 1 baking sheet lined with aluminum foil and oiled for easy cleanup.

Ingredients

Baked Chicken Wings

• 3 pounds chicken wings Use the drumette and flat or wingette portion. If using full wings, cut into segments, and set aside the tips. Dried well!
• 1 tablespoon oil plus extra to grease the baking sheet
• 2 teaspoons Chinese 5 spice powder
• salt and white pepper to taste

Gluten Free General Tso's Sauce

• 1 tablespoon oil
• 3 cloves garlic fresh peeled and minced
• 1 knob ginger fresh- peeled and grated
• 1 tablespoon Asian Chili Garlic Sauce or Sriracha Sauce
• ½ cup chicken broth gluten free and low sodium
• 3 tablespoons soy sauce coconut aminos or tamari for gluten free
• 1 tablespoon rice vinegar or Chinese black vinegar or apple cider vinegar
• 3 tablespoons honey
  or sweetener of choice
• 1 teaspoon Chinese 5 spice powder
• 2.5 teaspoons cornstarch
• 2 tablespoons water to make a cornstarch slurry

Garnish (optional)

• 2 green onions
  chopped for garnish - optional
• toasted white sesame seeds

US Customary - Metric

Instructions

Bake the Chicken Wings

• Pre-heat oven to 450°F (232°C). Make sure the baking rack is in the middle position in the oven.
• If using full wings, cut into segments, and set aside the tips for another use. Dry your wings thoroughly (This step is SUPER important to ensure extra crispy wings). If wings are frozen, thaw them out in the refrigerator overnight first.
• Place chicken wings in a large bowl and add oil, Chinese 5 spiced powder and salt and white pepper to taste and toss well. Place seasoned chicken wings skin side up on a lined and greased baking sheet - leaving space in between and in a single layer.
• Bake wings uncovered with the skin side up for 20 to 25 minutes and then turn over and continue baking for another 20 to 25 minutes for a total of 45-50 minutes until crispy and the internal temperature is 165° F (74° C).

Make the Gluten Free General Tso's Sauce

• Sauté ginger and garlic in oil until aromatic.
• Over medium heat, heat the chili garlic sauce, chicken broth, soy sauce, honey, sesame oil in with the ginger and garlic and stir well. Make a cornstarch slurry by adding water to the cornstarch and stir well. Bring the sauce up to a light boil and drizzle in the cornstarch slurry while stirring to thicken.

Getting the Wings Ready to Serve

• Toss the baked chicken wings generously into the General Tso's sauce.
• Garnish with green onions and toasted sesame seeds for the perfect finishing touch. Enjoy!

Video

Notes

Recipe Tips

• Dry your wings thoroughly. If wings are frozen, thaw them out in the refrigerator overnight first.
• Line your baking sheet with aluminum foil and grease your baking sheet for easy cleanup and to prevent sticking.
• Make sure your oven rack is in the middle shelf!
• Don't fear the Heat! The oven temperature is indeed 450°F (232°C)! The higher temperature renders off the fat, ensuring crispy wings.
• Go light or heavy on General Tso's sauce. The decision is yours.
• Serve appetizer wings on a parchment paper lined dish for easy cleanup!

Storing Leftovers:

1. Let the wings cool to room temperature.
2. Place them in a sealed container in the refrigerator for up to 3 days.
3. Alternatively, freeze for up to 2 months.

Reheating Options:

• Bake at 350°F (176°C) for about 10-15 minutes or until heated through.
• Air fry at 350°F for 2 to 3 minutes until warm.
• While the quickest, microwaving for 30 seconds to a minute may compromise the crispy factor.

Nutrition

Serving: 5wings | Calories: 734kcal | Carbohydrates: 24g | Protein: 48g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 885mg | Potassium: 583mg | Fiber: 1g | Sugar: 18g | Vitamin A: 460IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 4mg

The post Baked General Tso's Chicken Wings appeared first on Healthy World Cuisine

Tender on the inside and crispy around the edges, these savory Asian Tofu Vegetable Pancakes are vegan, gluten-free, and a delicious dim sum treat. Unlike greasy fritters or vegetable patties, these pancakes don't contain any egg or flour. Instead, they rely on the perfect combination of soft tofu and cornstarch to bind the veggies in the pancake mix.

But what makes these pancakes truly exceptional goes beyond their delightful taste. With a whopping 16 grams of protein per serving, these savory pancakes stand out as a high-protein alternative, keeping you full and satisfied. Moreover, they offer a brilliant solution to utilize those forgotten bits and bobs of vegetables lingering in your crisper.

And here's the health kicker: Unlike their greasy counterparts, these pancakes are cooked with minimal oil in a non-stick pan, making them a healthier option without compromising on flavor. Whether you're seeking a fun appetizer or a dish to celebrate Chinese New Year, these 20-minute savory pancakes are a culinary adventure like no other.

Basic Ingredients

Soft tofu - Start with well-drained "soft tofu" for the perfect Chinese pancake texture. Unlike "firm tofu" like we used in our tofu turkey meatballs or our whipped tofu ricotta, a "soft tofu" gives the pancakes a silky smooth center.

Cornstarch - Binds all the delicious vegetables together with the tofu.  Clabber Girl brand cornstarch is certified gluten free.

Vegetables and Mushrooms of choice - Choose your favorites based on personal preference and what you have in your crisper. You will need a total of 9 tablespoons of raw veggies. We used bamboo shoots, red bell peppers, green onions, and mushrooms. The best types of vegetables are quick to cook veggies without a high moisture content. Tomatoes are not a good addition as these are too wet. If you choose firm vegetables like carrots, they will need to be cooked until fork tender before putting in the vegetable pancake batter.

Soy Sauce - adds a savory umami flavor to the vegetable pancakes. Please use coconut aminos or tamari sauce to stay gluten free.

Chinese 5 Spice Powder - is a unique spiced made with ground anise, fennel seeds, Szechuan peppercorns, cloves, and cinnamon. This spice blend adds depth and flavor to our Chinese beef noodle soup, vegan radish cake and more.

Orange zest - the secret ingredient that brightens up this Cantonese dim sum recipe. We first had these little Chinese pancakes in the Chi Lin Vegetarian restaurant (a hidden gem) located in the beautiful Nan Lian Garden in Hong Kong (HK) within the Chi Lin Nunnery. This Buddhist Cantonese restaurant uses crushed dried tangerine peel in their tofu pancakes. We substituted orange zest for the dried orange peel as it is easier to find at your local grocery store.

How to make Savory Tofu Pancake Batter?

• Chop vegetables and mushrooms

• Add salt to the tofu to a bowl. Allow it to marinate for about 5 minutes and drain it well.
• Mash the tofu with a fork. Then, add enough cornstarch so it reaches a consistency thicker than ricotta cheese.
• Saute the vegetables and mushrooms until soft and aromatic. Then add soy sauce (coconut aminos), spices and orange zest.
• Add the cooked vegetable mixture into the tofu puree and season to taste.

• Spray or dab non-stick frying pan with oil. On a medium - low heat, add a heaping tablespoon of tofu vegetable pancake batter into your non-stick pan and spread it carefully into a circle shape.
• Saute vegetable pancake on both sides for about 2-3 minutes or until crispy on the outside and golden.

Quick and Easy Dipping Sauce

This well-balanced sauce is delicious on dumplings, spring rolls, rice paper dumplings and adds a zippy flavor to these Asian Tofu Vegetable Pancakes. If you like a lighter dipping sauce, you may want to try our prik nam pla Thai Condiment.

• In a small bowl, add soy sauce (coconut aminos), fresh garlic, ginger, sesame oil, Chinese black vinegar and it you like a little heat chili oil or garlic chili sauce.
• Stir and it's ready to enjoy!

Savory Pancake Variations

You can have fun with this recipe by making it your own my varying the vegetables used and aromatics. We used approximately 9 tablespoons of raw vegetables and mushrooms in this recipe which is ½ cup + 1 tablespoon.

Here are our basic suggestions:

• Avoid wet vegetables like tomatoes.
• Ensure all veggies or additions are stir-fried until fully cooked through.
• Chop vegetables small and remove moisture by sautéing.
• Experiment with ingredients such as snow peas, baby bok choy, grated carrots, sweet potatoes, fresh herbs, or any extra veggies from your crisper. You could even add corn to give them that addictive pop of texture like we did with our Thai shrimp pancakes.
• Explore your spice rack and condiment drawer for unique flavors. Maybe add a dash of dried ground turmeric or mild curry powder for a little warming spice. 

How to Store Gluten-Free Tofu Pancakes?

Cooked gluten free tofu pancakes can be stored in a sealed container in the refrigerator for up to 3 days. We do not suggest you freeze them as the texture will change.

How to Reheat?

These savory pancakes can be reheated in many ways.

1. Stove top in a lightly greased pan over low medium heat - just until warmed through- about 1 to 2 minutes on each side.
2. Air fry at 350° F (176°C) for about 3 minutes until the edges are crispy and pancakes are warmed through.
3. Microwave is our least favorite way as they lose their crispy exterior texture.  However, in a pinch, put 1 to 2 tofu pancakes in the microwave for approximately 20 - 30 seconds or until heated through.

Frequent Asked Questions (FAQ's)

More Chinese New Year Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Asian Tofu Vegetable Pancakes

Savory vegan, gluten-free Asian Tofu Vegetable Pancakes - a healthy dim sum recipe with 16g of protein per serving. Fun appetizer for Chinese New Year! (Makes approximately 5 to 6 pancakes)

Course Appetizers/ Snacks

Cuisine Chinese

Diet Diabetic, Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 261kcal

Author HWC Magazine

Equipment

• non-stick pan

Ingredients

• 10 ounces tofu soft (drained well)
• ¼ teaspoon salt
  
• 2 to 3 tablespoons cornstarch
• 1 tablespoon oil
• 4 tablespoons bamboo shoots cooked and chopped or veggie of choice
• 2 tablespoons bell peppers (red) finely chopped or veggie of choice
• 1 tablespoon green onion chopped
• 2 tablespoons mushrooms chopped fresh (not dried)
• 1 tablespoon soy sauce (coconut aminos or tamari for gluten-free)
• ¼ teaspoon white pepper
  
• 1 teaspoon Chinese five spice powder
• 1 teaspoon orange zest (or crushed dried tangerine peel)
  
• salt
  to taste
• oil or cooking spray to pan fry pancakes

Dipping Sauce (Optional)

• 3 tablespoons soy sauce (coconut aminos or tamari for gluten-free)
• 1 clove garlic
  peeled and chopped finely
• 1 teaspoon ginger peeled and grated - fresh
• 1 teaspoon sesame oil
  
• 1 tablespoon black Chinese vinegar or rice vinegar

US Customary - Metric

Instructions

• Place your drained tofu in a bowl and sprinkle with salt. Let the tofu marinate for about 5 minutes (This process helps the water escape from the tofu, a tofu press if you have one of those would also be a great option). Drain the water from the tofu and mash with fork.
• Add about 2 to 3 tablespoons of cornstarch into the mashed tofu and mix well. You may need to add a little more cornstarch to get the right consistency, depending on how well you drained the water. You are looking for it to be the same consistency as super thick ricotta cheese or if you held your spoon on a tilt it stays on the spoon. Set aside.
• Heat up 1 tablespoon of oil in a pan and sauté the vegetables. We used bamboo shoots, bell peppers, green onions and mushrooms just until the vegetables start to become aromatic and fork tender. Add soy sauce (or coconut aminos, tamari sauce), white pepper, Chinese 5 spice powder, and orange zest and stir until well incorporated and juices have evaporated.
• Add the cooked vegetable mixture to the tofu puree, add salt to taste and mix savory pancake batter well.
• Spray your non-stick frying pan with cooking spray or a little oil and heat up to medium. Drop tablespoon of the tofu mixture into the pan and flatten gently. Fry gently about 2-3 minutes or until golden brown on each side. Be very careful when you turn them as they are very fragile. Also do not put your tofu veggie pancakes too close to one another in the pan or it will make it difficult to flip over. (If your first tofu veggie pancake was too difficult to turn, you need to add more cornstarch to your tofu veggie pancake batter and try it again.)
• Make your dipping sauce. In a small bowl add tamari (soy) sauce, garlic, grated ginger, sesame oil and vinegar. Mix and serve with Asian Tofu Vegetable Pancakes. Enjoy!

Video

Notes

Recipe Tips

• Feel free to choose 9 tablespoons of raw vegetables of choice for this recipe but do not choose wet veggies like tomatoes. 
• Be sure to fry the vegetables until soft. After you add the soy sauce, cook until the liquid is evaporated.
• Use a non-stick pan for the best results.
• Do not add a lot of oil, just enough so the batter does not stick to the pan. This step keeps the savory Asian pancakes light and healthy.
• We suggest keeping space in between the pancakes to make them easier to turn and do not make them too large.
• Be gentle when flipping vegetable pancakes made with tofu as they are fragile. It may take you a couple of tries to perfect the process.
• Lastly, if the pancakes are falling apart, you probably need to add more cornstarch as a binder.
• Your tofu pancake batter needs to be as thicker than ricotta cheese or otherwise your pancakes will be very difficult to turn in the pan. We start out with adding about 2 tablespoons cornstarch and then just keep adding a little more at a time until we reach this consistency. When we can hold the spoon on an angle and the tofu stays on the spoon, you are there. 
• If you fry your first tofu veggie pancake and it is really difficult to turn or it crumbles, it is because you need to add more cornstarch to your pancake mixture. Add a little more cornstarch and give it a go again. 

Nutrition

Serving: 2pancakes | Calories: 261kcal | Carbohydrates: 17g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 1308mg | Potassium: 189mg | Fiber: 3g | Sugar: 2g | Vitamin A: 429IU | Vitamin C: 15mg | Calcium: 207mg | Iron: 3mg

The post Asian Tofu Vegetable Pancakes appeared first on Healthy World Cuisine

These gluten-free meatballs forgo the traditional breadcrumbs and eggs, opting instead for high-protein tofu, all embraced by a creamy red coconut curry sauce. Each delightful bite packs the traditional spicy, savory, sour flavors of Thai cuisine while so tender they practically melt in your mouth.

Perfect for busy days, these curried Asian meatballs and venison meatballs freeze effortlessly, providing a quick 30-minute solution for your weekday dinners. Make this recipe your go-to for a delightful, hassle-free meal. Your taste buds and schedule will thank you!

Turkey Meatball Ingredients

The key ingredients mirror the flavor palette of our homemade dumpling filling, but with a turkey twist. These low carb turkey meatballs are so packed with flavor that you might find yourself enjoying them even without the tempting curry sauce.

Ground (Minced) Turkey: Also delightful with chicken, this recipe allows flexibility for those low-carb meatball cravings. While beef, lamb, or veal can be used, note that it will alter the flavor profile.

Tofu (Bean Curd): Choose a firm tofu, the undercover hero imparting an extra tender and moist texture to this Thai-inspired recipe. Can you believe there are about 38 grams of carbohydrates in ½ cup of breadcrumbs compared to just 5 grams of carbohydrates in ½ cup of tofu? In addition, tofu is higher in protein keeping you feeling fuller longer.

Soy Sauce: Keep it gluten-free by choosing coconut aminos or tamari sauce.

Sesame Oil: Gives a nutty kick and plays a dual role by ensuring the meatballs stay moist and tender.

Aromatics: Ginger, green onion, and the essential garlic elevate these turkey tofu meatballs to a whole new level.

Red Coconut Curry Sauce Ingredients

Coconut milk - (canned) We have only tested this recipe with full fat coconut milk. If you decide to add low fat coconut milk, it will take you longer to reduce the sauce and it will not be as rich and creamy.

Red Curry Paste - (Spicy) Both red or green curry paste are delicious in this curried turkey meatball recipe, coconut curry dumpling soup and salmon curry. Mae Ploy Green Curry Paste is not listed as gluten free. So, if you are celiac, you may want to stick with the Thai Kitchen red curry paste brand or make your own curry paste from scratch.

Fish Sauce - (Savory) It gives these curried turkey meatballs that delicious funky Thai flavor that we all love. Red Boat fish sauce is our go to brand as it is certified gluten free and delicious.

Fresh Lime Juice - (Sour) or even a squirt of bottle in a pinch brightens up the flavors of the coconut curry sauce.

Sugar alternative or natural sweetener of choice - (Sweet) - Optional- just a touch to balance the flavors. To keep this recipe low carb, keto and diabetic friendly, it is best just to skip the sugar or sugar alternative - your body won't miss it!

Assemble the Meatballs

Crafting these low carb turkey meatballs is a breeze. Follow these easy steps:

• Mixing: Combine ground turkey, tofu, soy sauce, sesame oil, and aromatics in a large bowl. Give it a thorough mix. If you find yourself with leftover tofu, consider adding it to a spicy Thai hotpot or toss it into a tofu scramble for a delightful breakfast.

• Rolling: Shape the gluten-free turkey mixture into either regular-sized or mini balls.

• Searing: Pan-fry the meatballs until cooked through.

Here's a tip: resist the urge to wash the pan! The savory remnants are what make the coconut sauce extra rich and delicious.

Crafting the Coconut Curry Sauce

Now, let's elevate the dish with our rich and creamy coconut red curry sauce:

Sauce it up: Pour coconut milk, red or green curry paste, and fish sauce into the pan. Stir well to incorporate all those flavorful turkey tofu meatball bits from the bottom of the pan. Let the sauce simmer until it achieves a rich and creamy consistency.

Reunion with Meatballs: Introduce the cooked Thai meatballs back into the pan, ensuring each gets a generous coating of the tantalizing coconut curry sauce.

Cooking Methods for Asian Meatballs

Remember to check the internal temperature of the meatballs to ensure they have reached 165°F (77°C) for optimum safety and flavor. Here are 3 ways to cook turkey tofu meatballs…

1. Stovetop cooking is our favorite way to cook curried turkey meatballs because you can cook everything in one pan.  In addition, you can use the pan drippings from frying the meatballs to make the curry sauce extra flavorful.
2. Air Fry at 400 degrees for about 10 minutes and turn over halfway to ensure browning on all sides.
3. Bake at 375°F (190°C) for approximately 15 minutes.

Recipe Tips

• Drain and pat dry the tofu before crumbling and adding into the meatball mixture.
• Use your hands to incorporate all the meatball ingredients. Just squeeze and let the ingredients go through your fingers just like we did with our miso chicken meatballs. You might want to take off any rings before trying this.  Using your hands to mix works better and faster than using a fork or spoon.
• Don't overmix the meatball ingredients as this can make the meatballs tough.
• Use a good full fat quality coconut milk like Aroy-D or Thai Kitchen. Using the off brands that have lots of fillers or additions can result in a watery sauce.
• Don't wash the pan after cooking the Asian turkey meatballs. These pan dripping make the Thai curried sauce extra scrumptious and satisfying.
• Prepared meatballs can be stored in the refrigerator for up to 3 days.
• Frozen turkey meatballs can be stored in the freezer for up to 2 months.

What to Serve with Turkey Meatballs?

To keep this meal low carb, serve with some of these healthy side dishes.

• Stir fried cauliflower rice, broccoli rice or crispy cauliflower bites.
• Serve on top of zucchini noodles or stuffed in a cabbage roll.
• Hallow out a baked spaghetti squash and add a few healthy low carb turkey meatballs.
• Try this easy Asian recipe with garlicky Stir fried green beans or a turmeric vegetable medley.
• Freshen up this easy dinner inspiration with spicy cucumber refrigerator pickles, Stir fried romaine lettuce or a crisp green salad.
• You might even want to lap up all that delicious curry sauce with a couple cloud breads.
• Try these meatballs as a low carb appetizer or in your favorite soup.

If you are not watching your carbohydrate intake, these gluten free turkey meatballs are delicious with a bowl of steamed jasmine rice, noodles or even black rice.

Frequently Asked Questions (FAQ's)

More Curry Recipes

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Low Carb Turkey Meatballs in Coconut Curry Sauce

Savor Thai-inspired low-carb turkey meatballs in rich coconut red curry sauce-no breadcrumbs, just tofu. An easy, gluten-free Asian dinner that freezes well.

Course Mains

Cuisine Thai

Diet Diabetic, Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 24 meatballs

Calories 61kcal

Author HWC Magazine

Ingredients

Turkey Tofu Meatballs

• 1 pound Ground turkey
  
• 6 ounces Tofu
  firm
• 3 Green onions
  sliced thinly both white and green parts
• 2 tablespoons Soy sauce or coconut aminos, tamari sauce to keep gluten free
• 1 tablespoon Sesame oil
  
• Salt and white pepper
  to taste
• 3 cloves Garlic
  peeled and minced
• 1 inch Ginger
  knob peeled and grated
• 1 tablespoon Oil

Sauce

• Scrappings from pan
• 13 oz Coconut milk canned
• 1 tablespoon red Thai curry paste or green curry paste to taste (we used "Mae Ploy Green Curry Paste but you can make your own or use whatever brand you enjoy)
• 1 tablespoon Fish Sauce we used a gluten- free brand
• 1 teaspoon Stevia or sweetener of choice - optional (we did not use any)
• 2 tablespoons Lime juice or juice of one lime upon serving
• Salt and white pepper
  to taste

US Customary - Metric

Instructions

• In a large bowl combine ground turkey, tofu, green onions, soy sauce (tamari), sesame oil, salt and pepper to taste, ginger and garlic and mix well. Form into 1.5 inch balls. Set aside.

Stove Top Method

• Preheat pan with oil of choice and fry turkey tofu meatballs for about 3 minutes on all sides or until no longer pink - about 15 minutes. Turning every few minutes. Set aside. Do not wash your pan!!!!
• Remove your turkey meatballs for the pan and keep warm. Add the coconut milk, curry paste, fish sauce, sweetener of choice (optional) and salt and pepper to taste and heat until well combined.

  Allow the coconut curry sauce to cook and reduce a little longer ( about 5 minutes) before adding the meatballs back into the pan.

  Place your meatballs back in the pan. Turn the meatballs and drizzle the delicious coconut curry cream sauce over the low carb meatballs so they all have the sauce on them.

Oven Method

• Pre-heat oven to 375 degrees F or (190 C)

  Drizzle oil on the bottom of your Dutch oven or pan that can go from oven to stove top. Place your meatballs about 2 inches apart and bake for about 15 - 20 minutes until no longer pink inside. Set aside.

  Do not wash your pan!!!! Remove your meatballs from the pan, keep warm, set aside. Add coconut milk to the pan with the pan drippings and add fish sauce, curry paste, salt and pepper and sweetener of choice, if desired, and mix well.

  Add your meatballs back into the pan and toss in the coconut curry sauce.

Air Fryer Method

• Air Fry turkey tofu meatballs at 400 degrees F (204 degrees C) for about 10 minutes and turn over halfway to ensure browning on all sides. Complete the recipe as described in the stove top directions.

Serve Up Thai Meatballs

• Drizzle fresh lime juice over your Thai Curry Turkey Tofu Meatballs. Garnish with fresh cilantro and serve over cauliflower rice or zucchini noodles to keep it low carb. Delicious with steamed rice if you do not need to stay on a low carb diet.
• Enjoy!

Video

Notes

Recipe Tips

• Drain and pat dry the tofu before crumbling and adding into the meatball mixture.
• Don't overmix the meatball ingredients as this can make the meatballs tough.
• Use a good full fat quality coconut milk like Aroy-D or Thai Kitchen. Using the off brands that have lots of fillers or additions can result in a watery sauce.
• Don't wash the pan after cooking the Asian turkey meatballs. These pan dripping make the Thai curried sauce extra scrumptious and satisfying.
• Feel free to use Thai red or green curry paste for this curried turkey meatball recipe. 
• Prepared meatballs can be stored in the refrigerator for up to 3 days.
• Frozen turkey meatballs can be stored in the freezer for up to 2 months.

Nutrition

Serving: 6meatballs | Calories: 61kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 133mg | Potassium: 55mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.4mg

The post Low Carb Turkey Meatballs in Coconut Curry Sauce appeared first on Healthy World Cuisine

Get ready to fall in love with this delightful roasted side dish, where:

• Natural sweetness meets nuttiness.
• Aromatic rosemary takes center stage.
• A hint of cayenne pepper adds a subtle kick.
• Smoky paprika finish ties it all together.

Not only are these butternut squash steaks vegan, gluten-free, whole30 and paleo friendly, but are a delicious addition to creamy roasted butternut and carrot soup or curried autumn salad.

What is Winter Squash?

Behold the beloved Winter squash. Because they have seeds and develop from a flower, they fall in the fruit category! The humble butternut squash is a delicious example of winter squash that is typically harvested in the fall. They come in all shapes and sizes from round to oblong and a vast array of colors. The flavors of different winter squash types can vary widely, offering super sweetness, buttery richness, nuttiness, savory notes, and more.

Butternut squash is a particularly excellent choice for air frying, thanks to its shape, size, and flavor profile. Additionally, its thicker skin and rind contribute to a longer shelf life compared to summer squash.

What Does Butternut Squash Taste Like?

Have you ever savored the flavor of butternut squash? It boasts a naturally sweet and nutty taste. In addition, you are going to love the velvety and creamy texture when it's roasted, incorporated into pumpkin risotto, or layered in our vegetarian lasagna. Butternut squash shines in recipes where you desire a delightful combination of mild sweetness and savory goodness."

Shape and Color

Butternut squash has a rather amusing shape, resembling a long, pear-like figure. Usually, it features a rounded bottom and an elongated neck. An average fully grown butternut squash measures between 8 to 12 inches (20 to 30 cm) in length and approximately 3 to 5 inches at its widest point.

When selecting butternut squash for air frying, opt for a smaller size that can fit in the air fryer in a single batch. Smaller squashes are often sweeter and more manageable for this cooking method.

How to Choose the Best Butternut Squash

You could wait for a sweet little grandma to venture into the produce section and have her pick out the perfect squash for you. But if you are low on time, here are some quick tips on how to select the best butternut squash:

Inspect the Skin: Look for butternut squash with smooth, unblemished skin. Avoid squash with cuts, bruises, or soft spots, as they may indicate over ripeness or damage. You will know if it has gone bad if you can see mold.

Check for Firmness: A ripe butternut squash should feel firm and heavy for its size. Gently press your fingernail against the skin; it should not give in easily. If it feels soft or spongy, it may be overripe.

Examine the Color: Choose a squash with a consistent, matte beige or tan color. While some variations in color are normal, avoid squash with greenish or moldy patches.

Inspect the Stem: The stem at the top of the squash should be dry and firmly attached. A green or moist stem may indicate that the squash is not fully ripe.

Size Matters: Select a size that suits your cooking technique.

Look for a Uniform Shape: A butternut squash with a consistent shape, meaning a well-defined neck and bulbous end, is easier to work with when preparing it.

Consider the Weight: Pick up the squash and feel its weight. It should feel heavy for its size, indicating that it's dense and has a good amount of flesh inside.

Seasonal Timing: Butternut squash is typically in season during the fall and early winter months. Buying during this time can often result in the best flavor and quality.

Simple Ingredients

1. Butternut Squash - Opt for a smaller size to fit perfectly in the air fryer. Alternatively, you can use acorn, kabocha, or other sweet winter squash varieties for equally delightful results.
2. Olive Oil - Use olive oil or your preferred light-flavored oil to prevent sticking in the air fryer basket and to achieve that beautifully bronzed exterior.
3. Rosemary - We've incorporated 3 small sprigs of fresh rosemary as the star aromatic ingredient. If needed, you can substitute with 1 teaspoon of dried rosemary.
4. Paprika - Particularly, smoked paprika imparts a bold, woodsy flavor to the dish.
5. Garlic Powder or Garlic Salt - Feel free to use what you have on hand for a touch of savory goodness. Fresh cracked pepper is also a tasty addition.
6. Cayenne Pepper - Add just a dash for a subtle kick of heat. This ingredient is optional. If you're a fan of spicy flavors, consider drizzling your roasted air-fried squash with a bit of garlic chili oil.

How to Cut Butternut Squash Steaks?

Ready for some fantastic news? Our time-saving air frying recipe eliminates the need for peeling or dicing butternut squash. After air frying, the peel slips off easily. You can technically eat the peel but it's a bit tougher than kabocha skin. Therefore, most of us prefer to remove it before eating.

Less peeling, cutting, and chopping mean fewer opportunities for kitchen accidents. We're quite fond of all ten of our fingers, and we're sure you are too!

Here are some tips to ensure safe and efficient cutting:

• Sharpen your chef's knife or butcher's knife. Did you know that dull knives are more likely to cause accidents? The concept is simple: more pressure is needed with a dull knife, increasing the risk of slipping and cutting yourself. Keep your knives sharp for safety.
• Keep your cutting board steady and secure on the kitchen counter. If it tends to move, place a lightly damp cloth underneath to provide traction.
• If you'd like, microwave the whole butternut squash for 2 minutes before cutting. While not mandatory, it can make the cutting process easier.

• Leave the skin on the butternut squash. Begin at the thinner neck side and slice the squash into approximately 1 to 1.5-inch (2.5 to 3.8 cm) steaks.

• When you reach the bulbous section of the butternut squash, cut it in half and remove the seeds. You can save these seeds to make roasted pumpkin seeds.
• Continue cutting the remaining squash into slices.

Seasoning and Air Frying

• Preheat your air fryer to 400°F (204°C).
• Lightly brush each side of the butternut squash steak with olive oil.

• Sprinkle on paprika, garlic salt, pepper, rosemary, and a touch of cayenne pepper for a hint of heat. If you're planning for a gathering, you can refrigerate it at this stage for up to a week.

•  Arrange the seasoned squash in your air fryer basket or tray and air fry for about 25-30 minutes or until it's fork tender. Start checking them at the 20 minute mark for doneness.

Recipe Tips

• Opt for a smaller squash. If it's too large, you can either cut it into smaller wedges or cook it in batches.
• Consider microwaving the whole butternut squash for 2 minutes before slicing. It's not mandatory but can make slicing easier.
• Make sure to season both sides of the squash generously.
• Allow a bit of space between the slices in the air fryer to ensure proper air circulation and even cooking. Avoid overlapping just like what we do with our air fryer baby carrot recipe!
• The cooking time for air frying butternut squash depends on the thickness of your steaks. Thinner slices require less time, while thicker ones need more.
• Keep in mind that cooking times may also vary depending on the type or brand of air fryer you use. We used a Cosori Air Fryer Toaster Oven (32QT/32L) for this recipe.

Substitutions and Variations

• Get creative with your spice and herb choices.
• Enhance the flavor with a drizzle of curry sauce on top of the roasted butternut squash.
• For extra sweetness, consider adding a sprinkle of brown sugar or a drizzle of maple syrup at the end of the cooking process to avoid mess and prevent overbrowning.

How to Serve

• Enjoy these Rosemary Air Fryer Butternut Squash Steaks piping hot as a delectable side dish. They're also perfect for advance preparation-simply reheat them in the air fryer for a few minutes before serving to maintain their delightful crispiness. Consider adding a sprig of fresh rosemary as a garnish for an elegant touch.
• Get adventurous and try them in butternut squash tacos. It's a delightful combination of slight sweetness and a hint of heat - a true yum!
• Elevate your quinoa harvest salad or autumn salad by adding these squash steaks.
• Air fryer butternut squash make a fabulous side dish for Thanksgiving or any autumn meal.
• They're a spectacular addition to curries and soups or can serve as an alternative to kabocha in our vegan truffle pasta recipe.
• Don't forget about those sweet winter squash seeds. Try our air fryer pumpkin seed recipe for a deliciously crunchy topping on soups, salads, or simply as a late-night healthy keto snack.

How to Store?

Cooked butternut squash can be stored in the refrigerator in a sealed container for up to 3 days or frozen for as long as 3 months. When reheating, you have a couple of options: microwave for 1 to 2 minutes until it's toasty warm or air fry at 400°F or bake at 350°F until it reaches that delightful, toasty warmth.

Types of Winter Squashes

Winter squash can be divided into 2 categories.

1. Savory winter squash is lightly naturally sweet but also delicious in savory recipes. Examples include butternut, acorn, spaghetti, Hubbard and kabocha. A kabocha or acorn squash has a similar taste profile to butternut squash. These can be used as an exchange in this air fryer recipe.
2. Sweet winter squash is much sweeter and many of these are used for desserts like our pumpkin empanadas. Some examples include sugar pumpkin, delicata and golden nugget squash. You may also use these in this air fryer recipe, if you prefer a sweeter side dish.

Frequent Asked Questions (FAQ's)

Autumn Meal Ideas

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Rosemary Air Fryer Butternut Squash Steaks

Discover the perfect autumn side dish - easy spicy Rosemary Air Fryer Butternut Squash Steaks! No peeling, vegan, gluten free and ready in 30 minutes.

Course Sides

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 137kcal

Author HWC Magazine

Equipment

• air fryer We used a Cosori toaster oven style air fryer (32 quart sized)

Ingredients

• 2 pounds butternut squash unpeeled and sliced into 1 to 1.5 inch (2.5to 3.8 cm) steaks. Remove seeds and pulp.
• 2 tablespoons olive oil
  
• 1.5 teaspoon paprika (We used a smokey paprika)
• 1 teaspoon garlic salt or to taste - if on a low salt diet, exchange with garlic powder.
• 2 to 3 sprigs rosemary
  fresh minced or 1 teaspoon of dried rosemary
• pepper to taste
• ½ teaspoon cayenne pepper or to taste for desired heat (optional)

US Customary - Metric

Instructions

• Preheat air fryer to 400 degrees F ( 204 degrees C).
• To make the butternut squash easier to slice, you can microwave it whole on full power for 2 minutes. The step is optional but it does make it easier.
• Leave the skin on the butternut squash. Begin slicing at the thinner neck side and slice the squash into approximately 1 to 1.5-inch (2.5 to 3.8 cm) steaks. When you reach the bulbous section of the butternut squash, cut it in half and remove the seeds.  Continue cutting the remaining squash into half moon slices.
• Lightly brush each side of the butternut squash steak with olive oil. Season with paprika, garlic salt, pepper, rosemary, and a touch of cayenne pepper for a hint of heat on both sides.
• Spray your air fryer tray with a little oil to prevent sticking. Lay out the cut and seasoned butternut squash in a flat layer. Do not overlap. (Depending on the size of your air fryer, you may need to make a second batch.)
• Air fry for about 25 to 30 minutes or until fork tender, turning the steaks halfway in the cooking process. Start checking for doneness at the 15 to 20 minute mark.
• Enjoy! (You can make this dish up to 3 days in advance and then just reheat to serve)

Video

Notes

Recipe Tips

• Choose a smaller squash. If it's too large, you can either cut it into smaller wedges or cook it in batches.
• Consider microwaving the whole butternut squash for 2 minutes before slicing. It's not mandatory but can make slicing easier.
• Make sure to season both sides of the squash generously.
• Allow a bit of space between the slices in the air fryer to ensure proper air circulation and even cooking. Avoid overlapping!
• The cooking time for air frying butternut squash depends on the thickness of your steaks. Thinner slices require less time, while thicker ones need more.
• Keep in mind that cooking times may also vary depending on the type or brand of air fryer you use.

Storage

Roasted squash can be refrigerated in a sealed container for up to 3 days or frozen for us to 3 days. It can be reheated in the microwave, air fryer or oven just until toasty warm. 

If you are prepping for a holiday gathering, you can slice and season butternut squash steaks up to a week in advance and then air fry on the day of your gathering. 

Oven Directions

No air fryer - No problem! 

Preheat your oven to 350 degrees F (175 degrees C) and bake rosemary butternut squash steaks for 40 to 45 minutes or until fork tender. 

Nutrition

Serving: 2slices | Calories: 137kcal | Carbohydrates: 27g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 810mg | Fiber: 5g | Sugar: 5g | Vitamin A: 24474IU | Vitamin C: 48mg | Calcium: 115mg | Iron: 2mg

The post Rosemary Air Fryer Butternut Squash Steaks appeared first on Healthy World Cuisine

But that's not all! These salmon bites cook up in just about 6 minutes making them perfect for a busy weekday meal or crowd-pleasing Asian appetizer. In addition, we will be sharing our secret way to effortlessly remove skin from salmon with our quick and easy video demonstration. Lastly, these salmon nuggets are made without breading and are entirely gluten-free when made with either tamari sauce or coconut aminos.

So, let's turn fish haters into fish lovers with this quick and easy air fried salmon recipe.

Ingredients

Salmon - Use the thicker portion of the fillet for the best salmon bites. Wild caught is preferred to farmed. Fresh is best but you can also use frozen fillets. Choose your favorite type and one in your budget.

• King (Chinook) is highest in fat and in cost. 
• Sockeye is redder in color and leaner and from the Pacific.
• Coho (Silver Salmon) from the Pacific have a little less oil but are brighter in color compared to Atlantic.
• Atlantic salmon are usually farm-raised but are less expensive.

If you can't find salmon, try mackerel, or black cod which are both high in omega-3 fatty acids.

Oranges or Mandarin Oranges - or even try blood oranges when in season - fresh juice and zest

Lime or Lemon - fresh juice and zest

Garlic and Ginger - fresh or dried ground spices.

Soy sauce - or tamari or coconut aminos to keep this recipe gluten-free.

Sesame Oil - and a little light flavored oil to prevent sticking to the air fryer grates.

Garlic Chili Sauce or Sriracha Sauce - to give this recipe a little spicy kick. Alternatively, you can add a little dash of dried red pepper flakes or even fresh chili peppers.

Honey - or maple syrup or other sugar alternatives of choice.

Air Fryer Instructions

• Remove the salmon skin, if desired, and cut it into 1.5-inch cubes. Ours look more like rectangles. (smiling)

• Make the orange salmon marinade. Zest and juice the oranges and limes. Then, stir in garlic, ginger, soy sauce (tamari or coconut aminos), sesame oil, garlic chili sauce and honey.

• Add ½ of the orange salmon marinade to the patted dry salmon cubes. Reserve the other half of the marinade for the glaze.

• Place the marinated salmon nuggets in a lightly oil sprayed air fryer basket or tray. Air fry salmon bites at 400° F (204° C) for about 6 to 8 minutes or until easily flakes with a fork or the internal temperature is 145° F (62° C). Turn the salmon or shake the basket halfway through the cooking process.

• In the meantime, reduce the other half of the orange marinade by half or until thick and bubbly.
• Drizzle the orange glaze over the air fried salmon bites. Garnish with sesame seeds and green onions, if desired, and enjoy.

The Irresistible Orange Glaze

Have you tried our mandarin orange chicken? Then you will know how delicious the natural sweetness of oranges and zest from citrus can brighten up any dish. You are going to love this orange glaze over air fryer fish bites because it's completely balanced. Actually, make extra because it is so good over air fryer ham, drizzled on roasted carrots or even duck.

Salmon Skin On or Off?

Should you keep the skin on or off the salmon before air frying? The easiest way to solve this debate is to look at the pros and cons of each and you be the judge. We prefer to take the skin off when cooking fish in the air fryer.

Leaving the Skin on

Pro's

• Saves time.
• No need to flip the salmon.
• Protects the fish from drying out.

Con's

• Higher probability that that one side of the salmon will not get browned.
• The skin may stick to the air fryer tray.
• Skin will not be truly crispy.  If you want to eat the salmon skin as a crispy snack, you will need to air fry the skins separately from the salmon flesh.
• Might not be aesthetically pleasing to those that are not true fish fans.

Removing Skin

Pro's

• Easier to eat because you do not have to remove the skin first.
• This method is more appealing to those finicky eaters.
• The salmon nugget gets crispy on all sides.

Con's

• It takes a little more time. However, with our quick and easy hack shown in our video below, you will have the skin off in less than 5 minutes.
• Be extra careful not to overcook the salmon. The skin acts as a heat barrier and keeps it moist.

How to Remove Salmon Skin

Removing the skin to make fish bites can be done in a couple of different ways.

1. Ask your fish monger to remove the skin for you.
2. The knife method is where you lay the salmon skin side down and flesh side up and run your sharp knife between the skin and flesh. This can be tricky as it takes some skill. In addition, if you are not monitoring what you are doing you can inadvertently take off too much of the salmon flesh.
3. We chose to use the Hand method to remove the skin.
4. Lay the salmon flesh side down on a cutting board and the skin side up.
5. With a sharp knife or your fingers, pull up the edge of the skin and hold it with one hand. Use the knife or your other hand to hold the salmon fillet down on the cutting board. Then, pull the skin back with a light side to side motion to help peel the skin away from the flesh.

In either method, sometimes you need to remove a little extra brown fish flesh (bloodline) located next to the skin with a sharp knife. Although you can eat the bloodline, it has a little stronger flavor - so the choice is yours.

Breading-Free Salmon Nuggets

We are all about keeping things simple, healthy, and less messy in the kitchen. The air fryer can help you do this by making the salmon edges crispy while keeping the interior is flaky and succulent - and your kitchen clean. No messy breading stations and it is happily gluten-free. Say goodbye to greasy stovetops and extra dishes to clean up.

How to Serve Salmon Bites

Can you keep a secret? We have been eating orange glazed salmon bites, one right after the other, straight off the air fryer tray. They are just that good. (smiling) Alternatively, you may like to try these other ways to serve air fried salmon bites.

• Serve air fryer salmon bites with rice and stir-fried fresh veggies or make an Asian style buddha bowl.
• Grab a few skewers or toothpicks and serve them up as an appetizer with extra orange glaze dipping sauce on the side.
• Try them in a green salad. Add orange segments and toss with a lemon balsamic vinaigrette
• Bring on Taco Tuesday with an Asian flare. Enjoy salmon bites in a hard or soft shell and top with an Asian coleslaw, spicy garlic pickles and enjoy.
• Add these orange glazed salmon bites to a sandwich, slider bun or Chinese bao (bread).

Recipe Tips

• Cut salmon into uniform sized pieces. In addition, use the thick center cut of the salmon fillet. You can save the thin odd, shaped pieces for Thai Salmon Curry.
• Pat the salmon bites dry with a paper towel before air frying. This ensures a crispy result.
• Don't overcrowd the air fryer basket. Make sure that the salmon bites have room for the air to flow around them. Do not overlap the fish slices.
• Do not overcook! Start checking on your air fryer salmon bites at the 3-to-4-minute mark. Turn salmon or shake the basket, depending on the type of air fryer you have. As soon as the fish flakes easily, are golden brown or have reached 145°F (62° C)- they are done cooking.
• You can make the Asian orange marinade up to 3 days in advance for an easy meal prep idea.
• Do not marinate the salmon for longer than 10 to 15 minutes. The acid from the citrus will start to "cook" the fish, like a ceviche recipe, if left on longer.

Storage Instructions

If you have leftover air fryer orange glazed salmon, lucky you! You may want to hide these delectable bites under the broccoli. No one will ever look there. Then when you want a snack or tomorrow for lunch - your orange glazed salmon bites will be there waiting for you.

Once salmon bites are cooked, they can be stored in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Frequently Asked Questions (FAQ's)

Simplify dinner! This salmon recipe is fast and easy for busy back to school days and crazy busy workdays.  Perfect for the days you really do not feel like cooking but want a cozy healthy dinner.

Don't worry if you are late hopping on the air fryer bandwagon!  Start today, to create extra crispy salmon bites without all the mess of frying.

More Air Fryer Recipes

More Salmon Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Orange Glazed Air Fryer Salmon Bites

Easy Orange Glazed Air Fryer Salmon Bites are crispy, yet succulent, with an addictive sticky sweet & spicy orange sauce and marinade.

Course Mains

Cuisine American, Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 4 servings

Calories 332kcal

Author HWC Magazine

Equipment

• air fryer

Ingredients

• 4 fillets salmon
  skin and bones removed approximately 6 ounces each or 24 ounces total.
• ½ tablespoon lime zest
• ½ tablespoon orange zest
• 1 tablespoon lime juice or juice from ½ of a lime
• ¼ cup orange juice or juice from one medium orange
• 2 to 3 cloves garlic large cloves peeled and minced or ½ teaspoon dried ground garlic
• 2 teaspoons ginger freshly peeled and grated or just a touch of dried ground ginger
• 2 tablespoons soy sauce or tamari or coconut aminos for gluten free
• 1 teaspoon sesame oil
• 1 tablespoon oil light flavored - plus extra to coat the air fryer basket or tray
• ½ tablespoon garlic chili sauce or Sriracha sauce
• 2 tablespoons honey or to taste

US Customary - Metric

Instructions

• Remove the salmon skin. Cut the salmon into approximately 1.5 inch ( 3.8 cm) cubes or bite sized pieces. Dab the salmon cubes with a paper towel. Place the salmon cubes in a bowl or baggie so they an be marinated. Set aside.
• Make the orange salmon marinade. Add ½ tablespoon lime zest and ½ tablespoon of orange zest in a bowl. Then, add the juice of one orange and juice of ½ of a lime in with the zest. Mix in garlic, ginger, soy sauce (tamari or coconut aminos), sesame oil, light flavored oil, garlic chili sauce (or sriracha sauce) and honey and stir well.
• Place ½ (one-half) of the marinade over the salmon cubes and mix so that the marinade is evenly distributed over the salmon cubes. Marinate the salmon cubes up to 10 minutes. Reserve ½ of the marinade to make the orange glaze later.
• Preheat the air fryer to 400°F (204° C) for 5 minutes. Spray air fryer basket or tray with oil. Place marinated salmon cubes in air fryer basket or tray - making sure they are not touching or overlapping. Allow room between the cubes so that air can circulate. Depending on the size and type of air fryer you have, you may have to cook them in more than one batch.
• Air Fry salmon bites for approximately 6 to 8 minutes or until the internal temperature is 145°F (62° C) or they flake easily with a fork and are slightly golden brown. Half way through you can give your air fryer basket a little shake or turn the cubes so they get golden on all sides.
• While the salmon bites are cooking in the air fryer, reduce the other half of the reserved orange salmon marinade in a pan over medium - high heat. Cook until the orange glaze is thickens and bubbly. This process takes about 2 minutes.
• Remove the air fryer salmon bites from the air fryer. Drizzle with the orange glaze. Garnish with sesame seeds and green onions, if desired. Enjoy!

Video

Notes

Recipe Tips

• Cut salmon into uniform sized pieces. In addition, use the thick center cut of the salmon fillet.
• Pat the salmon bites dry with a paper towel before air frying. This ensures a crispy result.
• Don't overcrowd the air fryer basket. Make sure that the salmon bites have room for the air to flow around them. Do not overlap the fish slices.
• Do not overcook! Start checking on your air fryer salmon bites at the 3-to-4-minute mark. Turn salmon or shake the basket, depending on the type of air fryer you have. As soon as the fish flakes easily, are golden brown or have reached 145°F (62° C)- they are done cooking.
• It is best to use the temperature or flake method to determine when the salmon is cooked because the size of the salmon pieces can differ. In addition, each air fryer model cooks a little differently.
• You can make the Asian orange marinade up to 3 days in advance for an easy meal prep idea.
• Do not marinate the salmon for longer than 10 to 15 minutes. The acid from the citrus will start to "cook" the fish, like a ceviche recipe, if left on longer.

Storage Instructions

Once salmon bites are cooked, they can be stored in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 12g | Protein: 35g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 468mg | Potassium: 915mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 105IU | Vitamin C: 11mg | Calcium: 30mg | Iron: 2mg

The post Orange Glazed Air Fryer Salmon Bites appeared first on Healthy World Cuisine

Bring on the East meets West culinary adventure - introducing the popular Vietnamese pizza recipe! It's grilled to perfection and drizzled with zesty lime mayonnaise for one addictive bite that will have your taste buds longing for more.

Whether you prefer to grill this rice paper pizza on the BBQ or roast on the stovetop, you are going to love making this popular Vietnamese street food at home. We will demonstrate both cooking methods and have included loads of helpful hints.

Vietnamese Street Food

Have you ever been to the bustling streets of Saigon (Ho Chi Minh City)? It's a food lover paradise complete with street vendors selling fried spring roll (Chả Giò), fresh summer rolls, Banh mi (special local sandwich), beef pho, Vietnamese pizza and much more.

Rice paper pizza is relatively new to the Vietnamese street food scene. It kind of reminds me of an open faced Chả Giò with some of the very same ingredients - just not rolled up. Due to its quick preparation and affordable price, Vietnam pizza has caught on quickly.

This popular street food originated in Da Lat located in the Central Highlands region of Vietnam.  This city has cooler temperate weather, so the toppings are rich, warm, and filling.  Toppings like sausage, minced pork, lots of chilis, dried shrimp, crushed peanuts, butter and even duck blood (yep, we're not too keen on this one).

A Da Lat pizza has a thicker rice paper to hold more toppings and is grilled over the hot coals. Then, the grilled pizzas are folded in half and wrapped in paper for easy portability.

Southern Cuisine

Vietnamese Southern dishes are bright, lively, always fresh, and sometimes a little spicy. Did you know Huy Fong garlic chili paste and sriracha sauce was invented by David Tran, a Chinese immigrant from Vietnam? We make our own homemade chili garlic sauce. It adds a little dash of spice to the bright lime mayonnaise topping for the crab pizza. It's a must try.

Much like Thai recipes, Vietnamese cuisine includes the 4 main taste profiles: sweet, sour, savory and spicy for the perfect balance in flavor. Some common southern ingredients include seafood, fish sauce, chilis, fresh herbs, limes, fresh vegetables, thin rice noodles like in our Shrimp Vermicelli Salad and coconut milk.

Our Vietnamese crab pizza utilizes the sturdiness of the Central Vietnamese thicker rice paper wrapper by sticking two sheets together. However, we chose to keep the ingredients light and bright with southern toppings like sweet crab and a lime chili mayo topping. The beauty of bánh tráng nướng recipe is that you can add whatever toppings your little heart desires.

What are Bánh Tráng?

Bánh Tráng is the main ingredient for this Vietnamese pizza and rice paper dumplings and is the Vietnamese word for dry edible rice paper wrapper. (Sometimes they are also called rice wafers, rice crepes, spring roll skins, nem wrappers, spring roll wrappers, Vietnamese rice paper or even rice crackers.)

"Nướng" in Vietnamese means to grill. If you put it all together, "bánh tráng nướng" means grilled rice papers. Bánh Tráng are usually purchased in a pack with a lid to protect them as they are very fragile. Easily found in Asian food markets and now in many regular grocery stores.

These spring roll rice paper wrappers are naturally gluten free and are usually made with rice flour. However, some can also be made with tapioca flour. (If you are celiac, there are a few organic certified gluten-free options available on Amazon and in specialty stores)

Rice Paper Pizza Ingredients

1) Rice Paper Wrappers (bánh tráng) These spring roll skin wrappers shown above also come in many different sizes, some with sesame seeds and even some square options. We chose the 10.5-inch (26 cm) round option to make crab pizzas.

2) Egg is used as the glue to hold the ingredients in place on the pizza.

3) Imitation crab meat - we used a gluten free brand. However, you can also use freshly cooked real crab meat or other seafood like cooked shrimp chopped finely.

4) Green Onions (scallions, spring onion) - gives that pop of freshness. We also added some fried shallots to give the Vietnamese crab pizza a fun texture contrast.

5) Oil Fried with Aromatics - We've made a homemade chili crisp using a light flavored oil.  This aromatic oil adds extra flavor, crispiness and creates an impermeable layer to prevent moisture from toppings that can make the crust soggy. The chili crisp recipe is included in the recipe below or you can use a store-bought version.

Alternatively, you can cook green onions, garlic and/ or scallions in oil to make it aromatic and skip the chili flakes altogether. Are you feeling extra tired? Just mix a little garlic powder or onion powder and mix it in the oil and call it a day.

Chili Crisp Ingredients

• Light Flavored Oil
• Shallots or Onions
• Green Onions
• Garlic
• Dried Red Chili Flakes

Lime Chili Mayonnaise Ingredients

• Mayonnaise - we love Kewpie brand but use what you have on hand.
• Garlic Chili Sauce or Sriracha
• Fish Sauce - if you do not have this product season with salt to taste
• Lime Zest and Lime Juice

How to Prepare Vietnamese Crab Pizza

• Remove 2 rice paper wrappers from the package. Add a little water with your fingers to the smooth side of one of the wrappers. Gently seal the 2 smooth sides of the wrappers together.
• Preheat the grill or non-stick pan. Place the prepared double rice paper wrappers on the dry grill or ungreased pan. Press the edges of the rice paper down with a spatula. Cook over medium-low heat until the rice paper starts to turn opaque. Flip over and continue to cook until about 50% opaque.
• Top the grilled rice paper with a little aromatic oil or chili crisp with the back of a spoon or brush.

• Add the beaten egg, green onion, and salt mixture on top of the oiled rice paper. Spread out to the edges.

• Next, add a couple tablespoons of finely chopped crab and fried shallots if desired.
• Top with lime chili mayonnaise and enjoy.

Variations and Topping Ideas

The topping ideas for Vietnamese pizza are numerous. The only restraint is what you have in your refrigerator or pantry. However, if you overload your pizza with too many toppings, it can make it soggy. The basic rule is to think about the best ways to balance the flavor. Include savory, sweet, sour, and possibly spicy elements to make the best bánh tráng nướng.

What Toppings Do You Like?

• Cooked ground pork sausage, spam, ham, thinly sliced Vietnamese sausages (Chả Lụa) or pork floss (light a fluffy cooked pork that has the texture of cotton)
• Canned tuna or salmon
• Shrimp, fish, scallops, or crab that are precooked and minced finely.
• Veggies that are not soggy! Yep, even corn - commonly seen on any Asian pizza or savory shrimp pancakes.
• Crushed Peanuts
• Cheese - After all, this is an Asian Fusion recipe - Eat what you enjoy.
• Stir fried mushrooms finely minced.
• Quail eggs
• Sesame Seeds
• Fresh herbs like Thai basil or mint
• Fried Shallots
• Crisp arugula (rocket) or chopped lettuces to be added at the very end of the cooking process.
• Mayonnaise and/or Sriracha sauce

How to Serve

Did you know that you can serve this rice paper snack like a regular pizza or a quesadilla?

If you want to serve up like regular pizza, we have the best luck cutting wedges out with a pair of culinary scissors. You can also cut them with a sharp knife.  However, because these little crab pizzas are so crispy, they can break.

If you prefer to eat it on the go, just fold over into a Vietnamese quesadilla and serve. Add a refreshing rambutan cocktail for a fun weekend culinary experience.

Common Problems: How to Solve

We always say the first Vietnamese Crab Pizza off the grill is for the cook. This recipe is simple but of course there will be some small mishaps until you get the knack of preparing your first one. We tested this recipe doing all kinds of bad things you should never do just so you don't have to repeat those same mistakes.

• Don't overload the pizza. They will get soggy.
• Cook over medium-low heat. It takes at least 3 minutes for the pizzas to start to turn from translucent to opaque. Be patient!
• Even though it may seem like a good idea, don't grease your pan or grill. Stuff will stick and burn.
• Don't put the toppings on the pizza until they are at least 50% percent opaque. Your toppings will start to get overly brown, but it will still be undercooked and chewy.
• If you are a newbie with rice paper pizzas, practice first in a skillet before moving on to the BBQ or gas grill. More skill is required because grills do not cook evenly, and you must be quick. However, we prefer the chargrilled flavor to the skillet method-hands down.
• Best outcomes with using non-stick pan. Iron skillets hold the temperature too much and greater chance for burning and cracking of crust.
• Keep the dried rice paper wrappers away from your drinks or beverages. Spilling water or your gin and tonic on them will quickly make them into a pliable wrapper perfect for spring rolls that taste like gin - not good! 
• If cooking on the grill, keep it moving and adjusting the location to indirect heat as this pizza can and will catch on fire! Things can get exciting.

Frequent Asked Questions (FAQ's)

More Crab Recipes

Print

Vietnamese Crab Pizza

Grilled Vietnamese Crab Pizza (Bánh Tráng Nướng) is made with gluten-free imitation crab, lime chili mayo on a crispy rice paper crust. Ready in 5 Minutes!

Course Appetizers/ Snacks, Breakfast and Brunch

Cuisine Vietnamese

Diet Gluten Free, Low Lactose

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 4 pizzas

Calories 91kcal

Author HWC Magazine

Equipment

• non-stick pan or grill can cook on either the stovetop or grill
• tongs or spatula to turn pizza
• culinary kitchen scissors to cut the pizza

Ingredients

Vietnamese Crab Pizza - 4 servings

• 8 whole rice paper wrappers dry Vietnamese spring roll wrappers - gluten free options available
• 6 ounces imitation crab meat gluten-free options if needed minced finely
• 4 whole eggs beaten
• salt to taste
• 4 whole green onions sliced
• ⅓ cup fried shallots optional
• chili crisp oil recipe below (oil fried with aromatics) or can use store bought.
• lime chili mayonnaise recipe below (optional)

Chili Crisp Oil (Oil Fried with Aromatics) - or can use store bought

• ½ cup oil light flavored
• ½ cup shallots or onions chopped
• ⅓ cup green onions sliced
• 3 garlic cloves peeled and minced
• 2 - 3 tablespoons red chili flakes optional

Lime Chili Mayonnaise (optional)

• ½ cup mayonnaise we love Kewpie brand but use what you have on hand
• 1 - 1.5 tablespoons chili garlic sauce or sriracha
• 1 tablespoon lime zest zest from 1 lime
• 1 teaspoon lime juice fresh

Instructions

Make Chili Crisp Oil - skip step if using store bought

• You can make this flavored aromatic crisp oil with or without the chili flakes. If you like a little spice, place dried chili flakes into a heat resistant bowl. On the other hand, if you just want a flavorful and aromatic oil skip the chili.
• Put oil in a small pan and increase to medium- high heat. Add the onions and sauté until translucent. Then, add the green onions and give it a quick stir. Lastly, add the fresh garlic for one quick stir and remove from heat. Immediately pour the hot oil over the chili flakes for spicy or into another heat save empty bowl for not spicy. Stir and set aside.

Make Lime Chili Mayonnaise - optional but so good!

• Place mayonnaise, chili garlic sauce or sriracha sauce, lime zest and lime juice into a medium bowl and stir. Set aside

Prepare Egg and Green Onion Mixture

• Add eggs to bowl and beat. Add salt to taste and green onions and stir. You will use approximately 1 egg for each of the 4 Vietnamese pizzas. Set aside

Vietnamese Crab Pizza (pan fried or grilled)

• Remove 2 rice paper wrappers from the package. Add a little water with your fingers to the smooth side of one of the wrappers. Gently seal the 2 smooth sides of the wrappers together.
• Preheat non-stick pan or grill. Place the prepared double rice paper wrappers on the dry grill or ungreased pan. Press the edges of the rice paper down with a spatula. Cook over medium-low heat until the rice paper starts to turn opaque. Flip over and continue to cook until about 50% opaque. (If grilling, place rice paper pizza in an area with indirect flames. Keep moving the pizza gently with tongs or a spatula so that it cooks evenly.) Watch the video demonstrating both cooking methods. .
• Top the grilled rice paper with a little aromatic oil or chili crisp with the back of a spoon or brush.
• Add the beaten egg, green onion, and salt mixture on top of the oiled rice paper. Spread out to the edges. You will use approximately 1 egg for each crab pizza.
• Next, add a couple tablespoons of finely chopped crab and fried shallots if desired.
• Top with lime chili mayonnaise, if desired. Repeat process with the other 3 pizzas. To serve, you can eat like a pizza and cut into wedges with kitchen scissors. To eat it on the go, fold over like a quesadilla and enjoy!

Video

Notes

How to Store:

Vietnamese pizzas  are best served right after cooking when they are crispy. However, they can be stored in a sealed container in the refrigerator for up to 3 days. 

How to reheat a Vietnamese pizza?

Reheat Vietnamese pizzas in a non-stick pan or on the grill over medium-low heat until the toppings are warmed, and it starts to sizzle – about 2 to 3 minutes. Alternatively, you can reheat in a preheated air fryer at 350°F (175°C) for approximately 3 to 5 minutes. Keep a close eye on them so they do not burn.  Do not reheat in the microwave as this will make them soggy.

Recipe Tips:

• Don't overload the pizza. They will get soggy.
• Cook over medium-low heat. It takes at least 3 minutes for the pizzas to start to turn from translucent to opaque. Be patient!
• Even though it may seem like a good idea, don't grease your pan or grill. Stuff will stick and burn.
• Don't put the toppings on the pizza until they are at least 50% percent opaque. Your toppings will start to get overly brown, but it will still be undercooked and chewy.
• If you are a newbie with rice paper pizzas, practice first in a skillet before moving on to the BBQ or gas grill. More skill is required because grills do not cook evenly, and you must be quick. We prefer the chargrilled flavor to the skillet method-hands down.
• Best outcomes with using non-stick pan. Iron skillets hold the temperature too much and greater chance for burning and cracking of crust.
• Keep the dried rice paper wrappers away from liquids.
• If cooking on the grill, keep it moving and adjusting the location to indirect heat as this pizza can and will catch on fire! Things can get exciting.

Nutrition

Serving: 1pizza | Calories: 91kcal | Carbohydrates: 9g | Protein: 3g | Fat: 0.1g | Saturated Fat: 4g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Cholesterol: 9mg | Sodium: 252mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 0.2mg | Calcium: 2mg | Iron: 0.1mg

The post Vietnamese Crab Pizza appeared first on Healthy World Cuisine