Why You'll Love This Recipe

• Big flavors: Something magical happens with you stir fry ginger, green onions and tomatoes together with a little soy sauce and sesame oil. Once you add a little splash of water, you have the most flavorful self-saucing ginger scallion sauce EVER!
• Delightful Textures: The eggs are soft and tender. The tofu has a light sear, and the juicy shrimp have a tender snap or crunch when you take that first bite.
• 💪 High Protein Meal: Up to 24 mg protein per serving.
• Gluten-free recipe adaptable
• "EGGceptable" (because eggs can really be eaten any time of the day). As a matter of fact, we had a bowl this morning for breakfast. It kept us powered up strong all morning long.
• Eat Lucky Shrimp for the Chinese New Year because shrimp symbolize happiness and joy!
• Short on Time Dinner Solution: Even if you shrimp are still frozen solid when you come home from work- you can still get dinner on the table in under 20 minutes. More helpful hacks on thawing shrimp in the recipe card.

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!

Self-Saucing Ginger Scallion Sauce

When you are trying to get dinner on the table fast, the last thing you need to be doing is worrying about everyone adding their own extra special condiments or making an extra sauce on the side.

The beauty of this quick Chinese stir fry is when the stir-fried ginger, scallions, tomatoes, soy sauce, sesame oil and a splash of water hit the pan they combine, and the tomatoes break down to create this simple sauce right in the pan. It's super light and there is no need to add a cornstarch slurry to thicken it up.

Asian Variations and Toppings

Cantonese flavors are light and not spicy. If you want to amp up the flavors even more, consider adding these…

• Garlic chili sauce or a drizzle of Sriracha sauce.
• Chili oil or a sprinkle of dried red chili flakes.
• Sprinkle on roasted sesame seeds or crispy shallots on serving.
• Use up that extra homemade Asian sauce instead of adding soy sauce to the recipe.
• Add a splash of Shaoxing wine or cooking sherry with the soy sauce and sesame oil to boost the Asian aroma and flavors.
• Stir fry quick cooking veggies like spinach, bok choy, thin sliced cabbage or your favorites before adding scrambled eggs and tofu. This adds a pop of extra vitamins and nutrients.
• Serve over Hong Kong fried rice or even gochujang fried rice.

Tofu Texture 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 get the Best Egg Texture?

• Cook the eggs over medium low heat.
• Gently move the eggs from one side of the pan to the other.
• The goal is to have larger soft and tender eggs so do not be overjealous with your spatula - gentle movements.
• Add the seasonings (soy sauce, sesame oil, salt and white pepper) and a good splash of water to the eggs BEFORE they are 50% cooked.
• Remove the pan from the heat when they are about 75% cooked through. The heat from the pan will continue to cook the eggs.
• Serve up the sir fry shrimp and eggs while still steaming hot along with the juices from the pan.

Tips for Tender Shrimp

Shrimp should have an addictive little snap or crunch when you bite into them. They should not be chewy or tough but tender and juicy in the center. Here are a couple of recipe hacks to help you achieve perfectly cooked shrimp in a stir fry.

• Dry your shrimp well with paper towels before coating them in the cornstarch, salt and white pepper mixture. Let the shrimp sit for 2 to 3 minutes while you beat the eggs and prep the rest of your ingredients. This step seals in the juices while creating a light crispy exterior.
• Using a little light oil in a pan or wok, sear the shrimp on each side for about one minute or until they are no longer translucent. Don't overcook!
• Don't over crowd your pan. You may need to cook the shrimp in batches, depending on the size of your pan.
• Immediately remove the shrimp from the pan and set aside.

How to Serve?

The most traditional way to serve this Chinese shrimp and egg stir fry is with steamed rice. However, if you want to keep it low carb, consider serving over cauliflower rice or adding more stir-fried vegetables.

Try these serving ideas...

• Over toasted crusty bread.
• With a side of stir fried garlic pea shoots or a turmeric vegetable medley to keep this recipe low carb.
• As a topping for congee.
• Inside and avocado boat for a low carb option or inside a roasted sweet potato for spleen qi loving meal.

Black Sesame Viral Trend

This black sesame recipe is going to be the start of a new viral trend. Inspired by one the most requested Hong Kong recipes, our Homemade Black Sesame Paste, these bliss balls are deeply nutty, sweet and have an addictive earth umami flavor that we just can't get enough of.

The roasting of the black sesame seeds and walnuts gives these black sesame balls a warm comforting flavor, whilst the Chinese red dates, goji berries and honey add sweetness. Hands down, these little balls of awesomeness are one of our favorite ways to replenish our energy.

Recipe Inspiration

Have you ever visited the Sheung Wan district in Hong Kong? These streets are filled with Traditional Chinese Medicine (TCM) Shops and small shops selling herbal ingredients.  I was feeling a bit tired and run down so I went to look for a natural way to get my energy back. I tried these little "Baifeng Wan" medicine balls, enclosed in wax balls, to revitalize me.

Oh, my goodness, they tasted horrible! Well maybe not horrible, but certainly not good. They were slightly sweet due to the honey but extra bitter from the herbs. So that got me thinking…

What if there was a way to nourish your body with delicious everyday ingredients that tasted delicious and were a fun to eat on the go? That is how the recipe for these easy no bake energy bliss balls with black sesame seeds was born.

Ingredients & Health Benefits

Black Sesame Seeds (Hei Zhi Ma): nutrient -rich and roasted for a deep nutty flavor. Unhulled sesame seeds have more nutrients than hulled so pick this option, if it is availbale to you. Black colored foods are believed to help nourish Kidney Yin Deficiency and replenish jing (our vital essence).

In TCM, black sesame seeds are believed to help with constipation, combat premature graying and nourish the blood. (1) Whether you like a dollop of black sesame paste in a latte, in a bite sized bliss ball or prefer gluten free black sesame cookies, these nourishing seeds are packed with antioxidants.

Walnuts (Huo Ta Ren): These delicious nuts are earthy, rich and buttery in flavor. According to Giovanni, Walnuts in TCM, may help boost kidney qi and brain health along with other functions. (2) You can substitute with almonds although their function is more to lubricate the intestines and may help benefit the lungs.

Jujubes - (Chinese red dates) - dried whole or you can use ⅓ cup date paste. Chinese red dates may help strengthen digestion and nourish the blood along with being sweet and delicious. (3) As an exchange, try dried medjool dates. They are sweeter so you may want to use less of them or reduce the amount of honey.

Goji Berries (Gou Qi Zi) - Sweet, energizing and delicious in a cup of goji berry and red dates tea.In TCM, this fruit is known as a tonic herb. They may help support kidney yin, liver, boost vitality and prevent aging. (4) All we know is that they are delicious in smoothies, as a topping in yogurt, chia seed puddings and they rock in these Chinese black sesame jing ball recipe. (Just as a quick FYI - Be careful adding goji berries to recipes, IF you are on blood thinners. (5)

Honey - Is sweet and delicious but also helps the black sesame and walnut mixture form into balls. It acts as a binder. In TCM, honey may help strengthen digestion and support spleen qi. (6)

Gut Friendly Spices - warming ginger, cinnamon and cardamon.These dried spices are not required but may help with digestion, warm you up, and add extra flavor to the recipe. You only need a little bit, as you don't want to overpower the deep nutty rich flavor of the black sesame seeds and toasted walnuts.

How to Make Black Sesame Balls

• Rinse and soak jujubes and goji berries in hot water and remove pit from dates.

• Toast the black sesame seeds and walnuts in a dry pan.
• Pulse in food processor until pulverized.

• Add drained jujubes and goji berries to the food processor with the black sesame seeds and walnuts.

• Sprinkle in ginger, cinnamon and cardamon if desired.
• Drizzle in honey and continue to blend in the food processor until the mixture starts to stick together.

• Roll into balls.
• Garnish this gluten-free snack with crushed walnuts, roasted black sesame seeds and goji berries, if desired.

Recipe Tips

• Don't pitch the water used to soak the jujubes and goji berries as this makes for a delicious nourishing hot tea beverage.
• A high-powered blender or small food processor works best for pulverizing and blending the ingredients.
• Stop the food processor occasionally and push down the black sesame seed mixture down to the blades with a spoon or spatula to facilitate the blending of ingredients.
• The amount of honey depends on the size of your dates; how powerful your food processor is and the humidity of your kitchen. You may need less or more honey to form into balls.
• The natural oils in the black sesame seeds and walnuts will make the energy bites look shiny, and your hands when you roll them. In addition, this oil will help the mixture form into balls.

Substitutions and Variations

• Want to make this black sesame recipe vegan? Try maple syrup, instead of honey or add more dates.
• Black sesame bliss balls are naturally gluten-free. If you are celiac, be sure to purchase certified gluten-free ingredients.
• Add different nuts or seeds such as pumpkin seeds, pecans, almonds or even pistachios. Although these nuts and seeds are also a healthy option, they do not have the safe medicinal qualities for boosting kidney and brain health in TCM.
• Go Tropical!  Try adding dried desiccated coconut, dried pineapple or dried mango for a healthy on the go snack.
• Chocolate Lover? Sprinkle with unsweetened cocoa powder or add mini dark chocolate chips before rolling.
• Virgin Black Sesame Seed Snobs like us? Skip the added spices or added flavorings and let the deeply roasted black sesame flavor be the dominant flavor.

Garnish Ideas

• crushed walnuts
• toasted black sesame seeds or white sesame seeds
• dried jujubes
• toasted coconut flakes
• unsweetened cocoa powder

How to Store Black Sesame Energy Balls

Room Temperature: for up to a week in a sealed container.

Refrigerator: for up to 2 weeks in a sealed container.

Freezer: up to 3 months in a sealed container. Allow the black sesame energy balls to come to room temperature for about 15 minutes before enjoying. This is our favorite method.

How to Serve

• Try them with a hot cup of tea or coffee.
• Go all out with a black sesame latte with matcha foam.
• Serve on a cookie tray with your other 60 favorite cookies recipes from around the world.
• Plain is our favorite way to give us a boost of energy.

What is the serving size of black sesame balls?

We suggest one to two black sesame balls per serving. Black sesame seeds are nutrient dense, packed with fiber and have a moderate amount of healthy fats and calories, so it is best to restrict the dosage to 1 to 2 balls.

Kidney Yin Nourishing and Jing Supporting

Ok, we are going to get a little medical nerdy here for a moment. We want to let you know that you can replenish jing and nourish kidney yin through diet and lifestyle changes. If you are experiencing menopausal symptoms or premature aging, hang with us for a bit. We have a solution coming your way.

Did you know that according to TCM, we are born with "jing"?

Jing is the fundamental essence that fuels your growth and development.

There is also "post-natal jing" which is derived from the foods we eat, and it is stored in the kidneys. This post-natal jing fuels us, helps us continue to grow, develop, reproduce and hopefully helps us live a long and prosperous life. However, everyday stress, poor eating habits, chronic illnesses, childbirth and just life in general has a way of using up our jing.

As we grow older, menopausal symptoms like hot flashes, dryness and insomnia are believed to be because of imbalance and the result is kidney yin deficiency. It's due to the gradual reduction in jing and depletion of kidney yin (cooling) and the predominance of Kidney Yang (warming). 

How to Prevent the Depletion of Jing?

In today's busy world, we have a tendency to overdo it until you are completely drained and this causes a reduction of jing which is not good for your health. To prevent the depletion of Jing (in Traditional Chinese Medicine), focus on getting adequate rest, eating a nourishing diet as Food is Medicine, practicing gentle movement like Tai Chi or yoga, and managing stress.

These practices may help conserve the body's essence. Your essence is a finite resource that is both inherited and replenished through nourishment. When you need a little extra nutritional boost, enjoy a black sesame walnut bliss ball or two!

Sources:

1. Zhenxia Xu, Min Li, Nanjie Jiang, Changqing Gui, Yunhai Wang, Yuting An, Xia Xiang, Qianchun Deng, Black sesame seeds: Nutritional value, health benefits, and food industrial applications, Trends in Food Science & Technology, Volume 153, 104740
2. Maciocia, Giovanni (1989). "ch. 3: The Vital Substances", The Foundations of Chinese Medicine. Churchill Livingstone. ISBN 0-443-03980-1
3. Bai, Ming, et. al, 2018/01/01, Characteristics and Application Analysis of Chinese Medicinal Herbs Containing Dates, 10.2991/essd-18.2018.66.
4. Hu Shunkai, et. al., Lycium barbarum (goji berry): A comprehensive review of chemical composition, bioactive compounds, health-promoting activities, and applications in functional foods and beyond, Food Chemistry, Volume 496, Part 1, 2025, 146588.
5. H. Leung, A. Hung, A.C.F. Hui, T.Y.K. Chan, Warfarin overdose due to the possible effects of Lycium barbarum L., Food and Chemical Toxicology, Volume 46, Issue 5, 2008, 1860-1862, ISSN 0278-6915.
6. Mohamed G. Sharaf El-Din, Abdelaziz F.S. Farrag, Liming Wu, Yuan Huang, Kai Wang, Health benefits of honey: A critical review on the homology of medicine and food in traditional and modern contexts, Journal of Traditional Chinese Medical Sciences, Volume 12, Issue 2, 2025, Pages 147-164, ISSN 2095-7548.
7. Scheid V. Traditional Chinese medicine--what are we investigating? The case of menopause. Complement Ther Med. 2007 Mar;15(1):54-68. doi: 10.1016/j.ctim.2005.12.002. Epub 2006 Feb 9. PMID: 17352972; PMCID: PMC2233879.

Ingredients and Substitutions

These 8 easy to find Essential Asian Pantry Ingredients make the best-balanced noodle stir fry sauce.

Soy sauce - The base savory ingredient for soy sauce noodles. If you want to keep this Chinese noodle sauce recipe gluten-free, use tamari sauce or coconut aminos. You can also use a lower sodium soy sauce, if needed.

Sesame oil - Gives the stir fry sauce that nutty flavor.

Mirin - is a type of Japanese cooking wine that is slightly sweet. You can usually find this Asian Ingredient down the Asian or international isle of the grocery store. It will be labeled Aji-Mirin. You can also substitute with Shaoxing wine or cooking sherry, but you will need to add more honey or sweetener to balance the flavors of the Asian noodle sauce.

Honey - to sweeten to your desired taste preference. To make vegan, you can substitute with maple syrup or homemade date paste.

Rice Vinegar - Adds a punch of acid to round the flavors of the sauce. This ingredient is also found down the Asian or international isle of the grocery store. You can use apple cider vinegar as the substitute.

Please note: if we are adding this sauce to a recipe that calls for fresh lime juice, such as in our Asian shrimp and noodles, we hold the rice vinegar or use less lime juice.

Water - As you know, stir fried noodles absorb some liquid when you add the sauce. The addition of filtered tap water increases the volume of liquid and controls the sodium level.

Ground chili peppers or Sriracha sauce - of course this is an optional ingredient but seriously, this ingredient is not to be missed. Sometimes, we add ground Korean chili pepper if making a Korean recipe. If you plan on using all of your stir fry sauce within a couple of days, be sure to try our spicy Asian garlic chili sauce for a punch of flavor.

Oyster sauce - thick, rich, and filled with umami flavor. It gives the Asian noodle sauce that bit of funky flavor that we all crave with Asian recipes. You can find this ingredient down the Asian food isle or international isle of your grocery store. If you need a vegan version or have a shellfish allergy, there are vegetarian versions available made with mushrooms. In addition, there are also gluten free oyster sauces available.

How to Make the Sauce in Less than 5 Minutes?

• In a medium bowl add soy sauce, sesame oil, mirin (cooking wine), honey, rice vinegar, ground chili peppers or Sriracha sauce and oyster sauce and mix well. That's it!
• Use the delicious sauce in your next Asian noodle stir fry recipe.
• Store leftover sauce in a sealed container in the refrigerator for 2 to 4 weeks or the freezer for 3 months.

Garlic Free Advantage

This quick and easy noodle sauce is garlic free. The advantages of being garlic free are…

1. The sauce can be stored safely in the refrigerator between 2 to 4 weeks. Fresh peeled and chopped garlic can only last about 2-3 days in the refrigerator because of the risk of botulism. Even though this sauce has some oil and vinegar, it's not enough to store garlic for extended periods of time.
2. No belly woes for those that need a low fodmap diet. 
3. Say goodbye to the raw garlic flavored noodles with those trendy short videos. You know the recipes where you add hot oil over aromatics for a nano-second and then add in your noodles. We are not fond of the raw garlic flavor. If you add the Asian noodle sauce at the end of the cooking process, the garlic will still be raw.

Customize the Asian Noodle Sauce

This is where you get to have a little fun and personalize your sauce! The 8 ingredients listed are just a guideline showing you the ratios of savory, sweet, spicy, sour and umami flavorings. However, you can take it one step further by trying some of these substitutions or additions.

Noodle Pairing Guide

If you have been following us long enough, you know we are all about using what you have on hand. If all you have on hand is spaghetti noodles, use spaghetti noodles for your Asian stir fry. They are slurpable and delicious. If you have access to a robust international section of your grocery store or an international market, try these fun options.

• Korean Noodles - Discover traditional sweet potato noodles for their fun springy texture.
• Chinese Noodles - Try Chinese sesame noodles with Lo Mein or egg noodles to hold on to the delicious sauce.
• Thai Noodles - Pad Thai rice noodles are one of our favorites. They come in thin, medium and large cut.
• Indonesian Noodles - Fresh thin egg noodles, Chinese wheat noodles or even ramen noodles from the package all work well with Indonesian stir-fried noodles.
• Japanese Noodles - Try udon or yakisoba for noodle slurping deliciousness.

When to add the Sauce to the Noodles?

This homemade Asian Noodle Sauce is best when added at the very end of the stir-frying process. Here are the basic guidelines for stir frying Asian noodles.

• Start with oil and aromatics in the pan.
• Cook the proteins and remove.
• Stir fry the vegetables.
• Add in the cooked/prepared noodles to the veggies along with the cooked protein.
• Drizzle in your delicious 5-minute noodle sauce and stir fry until well combined and aromatic.
• Enjoy while hot!

Ratio of Stir Fry Sauce to Noodles

The amount of sauce you decide to add to the cooked noodles is based on your taste preferences.

A basic ratio of stir fry sauce to Noodles is to use approximately 1 tablespoon of sauce for each serving of noodles.

FYI a serving of noodles is typically about 2 ounces (56 grams) of dry noodles per person. Depending on the type of noodle this can be about 1.5 - 2 cups cooked noodles. (I know! We were sad to hear this news too, because who doesn't LOVE noodles)

If you want a stronger flavor, add more sauce. However, if you want a less savory noodle, add less. We like to start out with a little less, taste the noodle dish and add more as needed.

Why Use Spring Roll Wrappers?

Using a readymade spring roll wrapper is what makes these strawberry jam cookies different from all the rest. Spring roll wrappers are thin pastry sheets made with wheat flour and are the perfect size to make cylindrical shaped cookies.

They are light, airy, ultra crispy and delicious is recipes like our sweet banana dessert spring rolls or savory air fryer spring rolls.  Having a few spring roll wrappers stashed in your freezer is a HUGE time saver and simple dessert idea for last minute guests.

Ingredients & Substitutions

Warning! The crispy cookie texture is darn right addictive but with a slight chew at the end keeps you yearning for more. Like 6 cookies later… Yikes! We had to step away from the strawberry pirouette cookies and put them under lock and key. Here is what you need to make them…

1. Spring Roll Wrappers - Available in the freezer section of the grocery store. You can find them at specialty stores, Asian Markets or you can order them frozen online. Please do not confuse these wrappers with rice spring rolls used to make rice paper dumplings. Egg roll wrappers may be a bit too thick and will be too chewy for these strawberry jam roll cookies.  
2. Strawberry Jam - We used our Strawberry Rhubarb Refrigerator Jam and blended it in the food processor to remove any lumps. Feel free to substitute with any type of jam or jelly your little heart desires - or try our Apricot jam.
3. Lemon Zest - Gives this strawberry jam cookie recipe a pop of freshness.
4. Chia Seeds - of course it's optional but we quite like that little extra pop of texture, protein, and fiber. If you like a nutty flavor, feel free to add "finely ground" nuts like walnuts, almonds, or nuts of choice to the strawberry jam mixture. 
5. Oil - light flavored to create that crispy texture and prevent sticking.

How to make Homemade Pirouette Cookies?

• In a bowl, mix strawberry jam with lemon zest and chia seeds.

• Lay one spring roll wrapper sheet flat on a clean surface.
• Spoon about ½ tablespoon of the strawberry jam on lower half of the spring roll wrapper.
• Spread the jam thinly with a pastry brush on ⅔ of the spring roll wrapper.
• On the remaining ⅓ of the wrapper, brush on a thin layer of oil.

• Starting on the strawberry jam side, roll the pastry dough into a thin roll or cylindrical shape or tuile cookie.

• Place the strawberry roll cookies, seam side down, on a lined and greased baking sheet and brush with oil.

• Bake at 425 degrees F (218 degrees C) for 10 - 15 minutes or until lightly golden and crispy. Turn the roll cookies midway in the baking process.

Strawberry Jam Cookies Recipe Tips

1. Puree - Chunky strawberry jam in a food processor or blender so that it is easily spreadable with a brush.
2. Thaw - frozen spring roll wrappers at room temperature for 1 hour or in the refrigerator overnight in their sealed package.
3. Heat - Strawberry jam for just 15 to 20 seconds in the microwave before adding other ingredients. This makes the jam easy to spread on the thin spring roll wrappers.
4. Prevent Cracking - Take out only one spring roll wrapper at a time and store the rest under a damp towel to prevent drying out and cracking.
5. Do Not Overfill! Use only about ½ tablespoon of jam on each spring roll wrapper sheet. Too much filling can cause the delicate pirouette cookies to crack and ooze out the filling.
6. Spread - jam only on the bottom ⅔ rd of the spring roll wrapper. Please leave about ¼ inch around the edges so jam does ooze out the sides of the cigar cookie.
7. Oil - the remaining ⅓ of the spring roll wrapper. This provides 3 functions. First, it helps the roll cookies to get golden brown. Secondly, the oil helps seal the cookie. Lastly, it prevents overfilling of the pasty sheet with too much jam which can result in the cookie bursting at the seams.
8. Line and grease your baking tray - to prevent sticking.
9. Bake roll cookies seam side down.  Then, turn halfway in the cooking process.

How to Serve?

Cookies with strawberry jam are delightful hot right out of the oven with coffee, ginger lemon tea or a Chai Tea Latte. You may also like to serve these cookies as a crunchy garnish for fruit sorbets, matcha nice cream or a pudding -  Hey, why not, right?

Dunk a straw cookie in a bowl of homemade coconut whipped topping or sprinkle these crispy tea time treats with a little powdered sugar. If you are feeling especially naughty, dip a cigar cookie in a little melted chocolate. We promise not to tell a soul.

Pirouette cookies are the perfect addition to a dessert charcuterie board. We like to put these strawberry cookies in a heat safe glass, so we have more room on the board for chocolate covered fruit. Priorities!

How to Store?

Assembled: Not Baked - can be stored in the refrigerator in a sealed container or baggie for up to 3 days or frozen for up to 2 months.

Assembled and Baked - Best enjoyed hot out of the oven for maximal crispiness. Store leftovers at room temperature for up to 24 hours wrapped in aluminum foil. (They are still crispy) You may also refrigerate in a covered container for up to 3 days or freeze for 2 months.

Ingredients: Pancake Mix from Scratch

Instant Espresso Powder or Instant Coffee - Pancakes and coffee are the perfect duo. Instant espresso has a rich, deep roasted flavor. It's the perfect addition to mocha banana ice cream, chocolate espresso fig balls and this decadent coffee pancake recipe.

Gluten Free Flour Mix - Ensure the flour mix you choose has the binder "xanthan gum". Please note that each gluten free mix absorbs the liquid differently. You may need to add a little more or little less non-dairy milk for the perfect thick pancake batter consistency. We used King Arthur gluten free measure for measure flour.

Non-dairy Milk - We used unsweetened almond milk, but feel free to use your dairy free milk of choice, regular milk, or even buttermilk if there are no dairy issues. These coffee pancakes rise well without the use of buttermilk.

Egg - Acts as a binder. We have not tested this recipe with an egg replacement like aquafaba or flax seed and water.

Baking Powder/Baking Soda - Essential for achieving light and fluffy pancakes. If maintaining a gluten-free diet, make sure you choose gluten free baking powder.

Vanilla - A generous 2 teaspoons for that blissful cup of coffee flavor.

Sugar - Adds a touch of sweetness. We used regular granulated sugar but feel free to add your sweetener of choice or a dollop of date paste.

Butter or Dairy Free Plant-Based Butter - Prevents sticking, adds a delicious buttery flavor, and forms the crispy edges on the pancake that we all love. You can also use oil, but it will not have the flavor of butter.

Chocolate Chips - Optional, but they add a pop of sweetness and accentuates the coffee flavor. When the chocolate combines with the espresso, it creates this delicious mocha cappuccino flavor. We used a vegan dark chocolate chip to keep the pancakes dairy free.

Maple Coffee Syrup Ingredients

• Maple syrup or homemade Better than Mrs. Butterworth's syrup - sweet and delicious
• Instant Espresso Powder
• Butter or plant-based butter - optional

Step By Step: Coffee Pancakes

• Dry Ingredients: In a bowl, combine gluten-free flour mix, baking powder, baking soda, salt, and instant coffee. Mix well.
• Wet Ingredients: Gradually add beaten egg, melted butter (or plant-based butter), and your choice of non-dairy milk to the dry ingredients. Mix until well combined.

• Pour: Using a ladle or ¼ cup, pour coffee pancake batter onto a greased griddle or pan.
• Cook: Over medium-low heat, keep an eye out for bubbles to slow down.

• Flip: Once bubbles have slowed, flip the pancakes, and cook for about another minute.
• Serve: Enjoy your delicious coffee pancakes topped with maple coffee syrup!

How to make Maple Coffee Syrup

1. Heat: Warm maple syrup in a saucepan or microwave until it reaches your desired temperature.
2. Add: Incorporate instant espresso or coffee into the syrup, stirring until completely dissolved.
3. Strain: To achieve a smooth consistency, strain the syrup through a fine mesh strainer.

Recipe Tips and Hacks

1. Choose the Right Flour: Pick a gluten-free flour mix with xanthan gum for the best texture.
2. Measure with Care: Spoon and level the flour in the measuring cup like we did with our coffee flavored cake. Please avoid packing it down.
3. Whisk Gently: Gently whisk batter to eliminate lumps. Avoid overmixing to maintain a tender texture.
4. Rest the Batter: Allow the pancake batter to rest for about 15 minutes before cooking to let the flour absorb the liquid.
5. Manage Thickness: The batter will be thick but should slowly pour from the ladle. Adjust thickness by adding a teaspoon of milk or non-dairy if needed.
6. Perfect Size: Use a ¼ cup measuring cup for ideal pancake size; feel free to go bigger if you prefer.
7. Adding Chocolate Chips: To prevent chocolate chips from melting, add a few after pouring the batter onto the griddle.
8. Choose the Right Pan: Utilize a griddle pan or a non-stick thick-bottomed pan for easy flipping.
9. Prevent Sticking: Cook pancakes in butter or plant-based butter over low-medium heat to prevent sticking.
10. Bubble Signals: Look for little bubbles on the surface - a sign that the pancakes are cooking. When the bubbles slow down, it's time to flip.

What to Serve with Pancakes?

• Breakfast Meats: Pair your coffee pancakes with bacon, sausage, Canadian bacon, or your preferred breakfast meat.
• Eggs: Complement your pancakes with Italian scrambled eggs, omelets, poached eggs, Japanese egg roll or even feta egg rollups. 
• Fruits: Brighten up your breakfast with fresh fruits, quinoa fruit salad, poached pears or perhaps a dragon fruit smoothie.
• Beverages: Enjoy a refreshment like Chai tea latte, coffee, lemon ginger tea or an iced bumblebee coffee.
• And more:  Explore additional options like hashbrowns, strawberry rhubarb refrigerator jam, yogurt or maybe even a mimosa for Mom.

Variations

• Vegan Option: Replace the egg with 3 tablespoons of aquafaba or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let the flaxseed mixture thicken for 5 minutes before adding to the pancake batter.
• Banana-studded Pancakes: Add sliced bananas on top of the batter before flipping for a caramelized touch.
• Decadent Dessert: Transform your pancakes into a dessert by topping them with chocolate sauce and berries.

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.

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.

What to Serve with Wings

Appetizer:

• Enjoy with a cold brew of your choice.
• Have plenty of napkins ready for a delightful, hands-on experience.
• Ideal for tailgating parties or cocktail gatherings, pair these wings with other appetizers like air fryer jalapeno poppers or fresh-cut veggies with red pepper hummus.

Main Dish:

• Add a side of fried rice for a satisfying meal.
• Warm up with a starter of wonton soup.  

Variations

Vegan Twist:

Explore General Tso's sauce with grilled or air-fried tofu or pan-fried tempeh for a delightful vegan option.

Carb-Friendly Adjustment:

Opting for a carb-friendly version? Substitute honey with a sugar alternative and reduce the amount of cornstarch slurry to achieve desired thickness.

How to Store & Reheat

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.

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.

Dipping Sauce Ingredients

Soy Sauce - or Coconut Aminos or tamari sauce to stay gluten free.

Garlic - choose fresh garlic for the best flavor, but you can substitute it with dried ground garlic powder if needed.

Ginger - freshly peeled and grated ginger is best, but you can also substitute it with dried ground ginger. Dried ground ginger is stronger and more concentrated than fresh ginger. For every 1 tablespoon of fresh ginger, you can exchange with ¼ teaspoon dried ground ginger.

Chinese Black Vinegar - (Chinkiang vinegar) or can substitute with a light rice vinegar. The vinegar gives it that addictive tang.

Sesame oil - adds a toasty nutty flavor to the dipping sauce. If you like it spicy, add a little garlic chili oil.

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.

Recipe Tips

• Use soft tofu instead of firm tofu for these savory pancakes. This gives these Chinese pancakes a silky-smooth interior texture.
• Allow the tofu to drain well or use a tofu press.
• Add enough cornstarch so that the consistency is thicker than ricotta cheese. The tofu pancake mixture should be thick enough to hold on the spoon, if you tilt it sideways. Depending on how well you drained your tofu, you may have to add less or more cornstarch to get to this consistency. In addition, every tofu brand has a different water content.
• Be sure to fry the vegetables until soft. After you add the soy sauce, cook until 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.

Ingredients and Substitutions

Butter: Unsalted and at room temperature for optimal results. To make these orange cookies vegan and dairy-free, swap it with plant-based butter.

Granulated Sugar: Use ½ cup; note that we haven't tested sugar alternatives. Changing sugar types can affect the cookie's texture.

Orange Zest: We used mandarin oranges; alternatively, regular naval orange zest works too.

Orange Juice (OJ): Fresh juice from sweet mandarin oranges is ideal, but fresh orange juice or pantry OJ can also be used.

Egg: If you are not vegan, use a large egg at room temperature. For a vegan version, try ¼ cup applesauce and add ½ teaspoon extra baking powder to maintain texture.

Vanilla Extract: Add 1 teaspoon for extra flavor, or experiment with almond extract or anise in small amounts (¼ teaspoon) to complement the orange flavor.

Gluten-Free Flour Blend (with xanthan gum): We recommend King Arthur Gluten-Free Measure for Measure Flour for its excellent texture in Italian orange cookies and chocolate macadamia nut cookies. If not gluten-sensitive, regular all-purpose flour is an option.

Baking Powder: Ensure it's not expired; for a gluten-free version, use gluten-free baking powder.

Cornstarch: The secret ingredient! It binds liquids without drying, creating an addictive chewy texture. Please make sure your brand is gluten free, if you are celiac or have gluten intolerances.

Powdered Sugar (Confectioners' Sugar): For the sweet orange icing!