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 Seed Flavor

Black sesame seeds really shine in desserts because of their irresistible deeply nutty and earthy flavor with a little edge of bitterness. When you add a touch of sweetness, something magical happens. The flavors become complex balanced and intensified. Not to mention, the midnight black color steals the show with its dramatic eye-catching appearance.

Health Benefits

What black sesame recipes don't cover in looks, they make up for in their health benefits. From a Traditional Chinese Medicine (TCM) perspective, black colored foods like black sesame seeds (Hei ze ma, 黑芝麻) may help by nourishing the kidney and liver, replenishing blood, restoring vitality and relieving constipation.  The energy level of black sesame seeds is neutral making it a good choice to maintain balance in the body for most individuals.

Asian Fusion Desserts

Living in Asia allowed us to enjoy black sesame seeds in our diet way before it was cool to do so.  Did you know that black sesame seeds were first used in China thousands of years ago used primarily for its medicinal properties. From there, it moved to Japan where they experimented putting this super food into desserts.

Living in both Hong Kong and Japan, has given us a unique perspective on flavor combinations possible with black sesame seeds. We love creating and testing recipes that bring traditional Asian flavors to the Western World to create an Asian-fusion delight.

How it all Started

Let's start out with THE very first dessert recipe in Asia that made us fall madly in love with the flavor of black sesame seeds. For a Westerner, the idea of eating a warm soup (tang sui as it is referred to in Hong Kong) for dessert may seem a bit foreign - I get it. But hear us out, this recipe will completely transform how you feel about eating a hot porridge as a sweet treat.  Enjoying Black Sesame cereal especially in the cooler winter months is a delicious way to warm up from the inside out and support your kidney yin. 

What Flavors Pair Well with Black Sesame Seeds?

• Cardamom
• Matcha
• Chocolate
• Earl grey
• Walnut
• Citrus fruits like lime, lemon, yuzu and orange
• Berries like strawberries, raspberries or blackberries
• Dried fruits like Chinese red dates, goji berries
• Bananas
• Mangoes
• Coconut
• Vanilla and caramel
• Durian
• Sweet potatoes

What is the Difference Between Black Sesame Seeds and Nigella Seeds?

Don't confuse black sesame seeds with nigella seeds. They have a very different flavor profile. Yes, they are both seeds and are black and similar in shape but that is where their similarities end. Black sesame seeds are nutty and rich in flavor. Whilst Nigella seeds taste is oniony and peppery. That would not be good in a dessert!

Are White Sesame Seeds and Black Sesame Seeds the Same Thing?

White sesame seeds differ from black sesame seeds in processing, flavor and nutritional levels but they both come from the same plant. White sesame seeds are white in color because the hull is stripped from the sesame seed. Their flavor profile is milder compared to black sesame seeds. They are nutty and is delicious in Middle Eastern recipes like tarator sauce, European and American baking.

Black sesame seeds are black in color because the hull remains intack. Their flavor profile in nutty but with a little more intense earthy and a slight bitterness at the end. Black sesame seeds are more comonly found in both savory or sweet Asian recipes. However, the biggest difference between white sesame and black sesame seeds is in the health benefits. Black sesame seeds have more nutrients, antioxidants, fiber and nourishes kidney and liver, according to TCM compared to white sesame seeds.

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.

Rice - We used jasmine long grain white rice. When the rice cooks down, it creates a creamy broth texture to complement the red beans and other ingredients. You can also use short, grained white rice. Please do not use basmati rice or instant rice. You will not get that creamy consistency you are looking for. We have not tested the recipe with sticky rice, brown rice, or forbidden black rice.

Azuki Beans (Red Beans) - As you may have read our balancing warming and cooling foods article, azuki beans are neutral in energy making them perfect for anyone. They are very mild and nutty in flavor making them a perfect addition to sweet desserts like snow skin mooncakes or savory addition to a porridge congee.

According to TCM, these magical dried beans can benefit the body by removing dampness and strengthen the kidney and spleen. If you can't find azuki beans, don't sweat it. You can easily substitute red beans with dried kidney beans or cooling green mung beans.

Job's Tears (also known as coix seed, Chinese Pearl Barley and more) have a delicious earthy and nutty flavor and are slightly cooling in nature. They are used often as a dietary supplement to boost the spleen function and to remove dampness from the body. (1) You will need to go to an Asian market or shop online to find job's tears. If you cannot find this ingredient, you can substitute with more red beans or uncooked pearl barley.

Chicken - We used finely chopped chicken breast just purely because that is what we had on hand. Feel free to use bone in chicken thighs or legs but remove any fat or skin first before adding it to the Instant Pot. After the congee is done cooking, remove the chicken from the bones and shred and add it back to the congee soup.

Aromatics and Flavoring Ingredients

Ginger - Peeled and sliced if you want a more mellow flavor. If you want a more pronounced ginger flavor,mince finely.

Chicken Bone Broth - either homemade or store bought to boost your gut health.

Mandarin Orange Peel - Dried (chénpí, 陳皮) can be seen drying in baskets everywhere in Hong Kong because they are used to treat digestive issues and relieve dampness and phlegm. It is believed that the longer the peels age the more intense the flavor and their medicinal effects.

We just went with a fresh mandarin orange peel with pith removed knowing that this would be an easy ingredient for you to find. Alternatively, you can add 1 - 2 droppers of Root + Spring's Aged Tangerine Peel Herbal Tincture and stir into your congee bowl just before serving.

Chinese Red Dates (jujubes) - They add a pop of natural sweetness and are nourishing to the spleen.

Goji Berries (Chinese wolfberry) We also added a tablespoon on goji berries because it is part of our goji berries and red dates herbal tea mixture. However, these are completely optional.

Dried Shiitake Mushrooms - Earthy and so delicious! However, the reason why we added them to the Instant Pot Chicken congee was to help remove accumulated dampness in the body. (2)

How to Make Congee in an Instant Pot

This is a basic overview. Please scroll down to the recipe card for detailed instructions.

• Rinse rice, job's tears, azuki beans, red dates, and shiitake mushrooms well.

• Add the above ingredients into the instant pot and add in chicken, chicken bone broth, ginger, and mandarin orange peel. If you wish, you can add in 2 chicken bouillon cubes for extra flavor.
• Close and lock the instant pot. Set the porridge function for 40 minutes high pressure.

• Allow natural release for at least 10-15 minutes and then carefully vent.
• Once the metal lock button falls, carefully open the lid. Add in salt and white pepper to taste, stir, serve up a bowl and add your favorite toppings and enjoy.

Asian Congee Toppings

• Green onions
• Fried shallots or garlic
• Soy sauce (coconut aminos or tamari sauce to keep gluten free)
• Sesame oil
• Jammy boiled 6-minute eggs or a fried egg
• Extra ginger
• Garlic chili oil
• Cilantro
• Fried tofu
• Stir fried veggies (garlic pea shoots, bok choy, Chinese broccoli (gai lan), spinach, etc.)
• Leftover proteins from yesterday's dinner
• Chinese Pickles or fermented things like kimchi
• And more…

What is the Difference Between Congee and Porridge?

Congee (also called Jook in Cantonese) is an Asian soup made with cooked down rice as the base. Whereas a porridge can have other types of cooked down grains such as oats, millet, barley, or corn instead of rice. Our Instant Pot Chicken recipe is both a congee and a porridge because it includes both rice and job's tears for the grain.

The Role of the Stomach and Spleen in TCM

In Traditional Chinese Medicine (TCM), the stomach is responsible for digesting the food and the spleen's function is to transform the nutrients and transport the qi (our Life Force) and blood to nourish the body.

The goal of TCM is to keep your body's Ying and Yang in balance to prevent illness. However, if your body does not get the nutrients it needs to function, it starts to shut down. We could almost say that your spleen is center of health because it can cause both physical and emotional imbalances if it cannot perform its vital role.

If there are no changes to your routines, diet or even the weather outside, everything can stay in balance. However, come late summer, everything starts to change, and the balance is lost. This is time to reground us and prepare our bodies for the next season.

Late Summer Spleen Health 

Late summer corresponds to the earth element. It's an important time of the year to strengthen the stomach and spleen.

Living in a damp environment and/or suffering from spleen qi deficiency are hard on your body and digestive health. If your weakened spleen cannot move the fluids, you may feel extra sluggish, a feeling of heaviness in the limbs, bloating, foggy brain, increased mucus and much more.

3 Main Causes of Dampness in TCM

First, your body must deal with Mother Nature's environmental factors like the extreme heat, excessive rain, and its evil brother humidity. If you spend a lot of time in a rainy or humid environment, the body may not be able to keep up with its role to remove the fluids, resulting in dampness in the body.

Don't even get us started on Hong Kong's super humid summer weather! It's so hot and humid you can't breathe so all the businesses run their air conditioning (air con) so high you can see your breath. This is so hard on your body and the shock of the temperature and humidity changes sends your ying and yang into havoc.

Secondly, to combat that heat and humidity you may have been enjoying far too many cold foods like raw salads, ice cream and iced beverages. If you already have a spleen qi deficiency, eating or drinking cold foods and fluids makes it even more difficult for your spleen to transport the nutrients to where your body needs it.

The stomach and the spleen must work extra hard to heat, transform and transport these cold foods and beverages. If you already have a weakened spleen, it can't perform its job correctly. This can cause extra stress on the body resulting in increased dampness or phlegm. In addition, certain diet choices like dairy, processed foods, alcohol, gluten, fried foods and eating large amounts of mushrooms can also cause internal dampness. Think more warm and nourishing meals like Roasted Butternut and Carrot Soup.

Lastly, let's not forget about the emotional component of excessive worry. Excessive worrying about things you cannot change stresses out the spleen. When your spleen qi is weakened, it cannot perform to role of transporting fluids well. This may result in extra internal dampness in the body.

Food is Medicine

Long gone are the days where you pop a pill for this, that, and everything. Living through chemistry is not a very healthy option. The side effects alone are enough to keep you sick.

Your health starts with prevention! As a clinician, we can validate that it's much easier and cheaper to keep things in balance to prevent illness BEFORE it happens. Listening to your body's clues, eating seasonally, and taking the time to cook nourishing meals for yourself are some of the best tools in your health toolbox.

Harnessing the power of food as medicine is an effective way to recover from long-term illness, boost your immunity before the kids are back to school, and maintain health and vitality as you age.

Getting Organized

It all started with the spring cleaning of the kitchen and organizing the pantry! Oh my, as you know that is a big job! After watching several videos with Marie Kondo (sweet Japanese lady known for her tidying up methods), we got the organizing bug.

We sorted, organized, analyzed the basic requirements from all the hundreds of sauces, spices and aromatics, created this guide for you and a helpful video. In this ultimate guide of essential Asian pantry staples, you will learn more about each ingredient, where to buy it, how to store it and a delicious recipe to try it in.

This is not an exhaustive list of every Asian ingredient known to man. Instead, this is a concise list includes of our everyday supplies OR common ingredients that are used in more than one Asian Cuisine. For very specific Thai, Chinese, Japanese and Korean ingredients, we will have special edition ingredient pantry posts for each of these special cuisines. So, let's get started!

13 Essential Asian Pantry Staples for the Everyday Cook

Are you new to East Asian cooking or are you looking to expand your repertoire of recipes? With these 13 cooking essentials, you are going to take your recipes to the next level. There are 5 flavors in Asian cooking: savory, sweet, spicy, sour, and bitter. When you blend them together - you get one delicious bite. Balancing the aromatics, spices, sauces, and ingredients together takes a little practice but we are here to help. Let's make your taste buds sing with these Asian pantry basics.

1. Rice

Naturally gluten-free, inexpensive, and filling, rice is one of the main carbohydrates of choice in East Asian cuisine.  It's a delicious way to lop up stir fry sauces, a hearty addition to congee soups, or even a fun addition to desserts like mango sticky rice. The rice varieties of East Asian cuisine include Jasmine rice, regular long grained rice, Sushi rice and glutinous rice. Going low carb? Try cauliflower rice or skip it all together and add more veggies.

How to Store Rice Please keep uncooked rice in an airtight container in a cool, dry place up to 4 to 5 years. Please note that Thai Jasmine rice may lose some of its aroma with extended shelf life. Cooked and cooled rice can be stored in the refrigerator for up to 3-4 days or frozen up to 6 months.

Fragrant Thai Jasmine Rice

This is our favorite long grained rice. It has a jasmine flower or pandan leaf aroma due to a compound occurring naturally in the rice and is less sticky making it perfect for Hong Kong Fried Rice. We always look for the Thai Hom Mali labeling which assures the highest export quality of premium Thai grown jasmine rice. You can purchase Thai Jasmine rice in your regular grocery store in the Asian Food section, online or in an Asian food market.

Regular Long Grain Rice

Your standard run of the mill long grain rice is grown around the world. It does not have the special Jasmine aroma but it can be found easily in a regular grocery store.

Japanese Short Grained Rice

It's also called sushi rice. This type of rice is stickier making it the perfect choice for crab sushi bake, tuna mayo rice balls or Korean rice balls. If your local grocery store has a VERY robust Asian food section, you may be able to find it there. Look for our favorite brands like Nishiki or Koshihikari or you may need to purchase traditional Japanese sushi rice at a dedicated Asian food market or online.

Glutinous Rice

Have you ever tried this type of rice also called sticky rice or sweet rice? It does not contain gluten but the texture is glue-like but chewy and completely addictive. This is not an essential ingredient per say but it is used in many different East Asian cuisines. A must have ingredient if you enjoy mango sticky rice.

2. Noodles

It's a noodle lover's paradise out there with so many choices. From fun textured glass noodles in our spicy tomato soup to soba noodle salad, there is something for everyone. Some noodles can be found in the Asian section of your grocery store, online or Asian Market.

Don't stress it if you cannot find what you need. You can substitute regular spaghetti or angel hair pasta and still make something extra delicious. Listed below are some of our favorites - choose the ones you like best.

How to Store Noodles: Fresh uncooked noodles are best used in a couple of days or for extended storage in the freezer for 3 months. Dried uncooked noodles can last a long time, even years if stored in a cool and dry environment.

Rice noodles

Rice noodles come in many sizes from super thin to super thick. We use a medium size noodle for Pad Thai and vermicelli sized noodles in our golden spiced noodle soup. The good news is that you can usually find these in the regular grocery store in the Asian food section and many are gluten free.

Lo Mein or Chow Mein Noodles

These noodles are typically made with wheat flour and eggs. Lo Mein are usually fresh noodles sold in the refrigerated section of an Asian grocery store. However, chow mein noodles can be dried. An easy substitution is Italian angel hair pasta.

Soba Noodles

Soba are made with buckwheat flour and sometimes wheat. If you are celiac, be sure to read the ingredients label. They can be enjoyed hot or cold like in our soba noodle salad with yuzu dressing. You can find Japanese soba noodles fresh or dried in Asian markets or online.

Udon Noodles

Udon is a delicious addition to Japanese and Korean recipes and are made with wheat flour, water, and salt. They are chewy, thick, and fun to eat in our tempura udon soup and Sukiyaki beef udon. You can find fresh or frozen udon in an Asian Market. Sometimes, you can find the dried version in the regular grocery store in the Asian section.

Rice Vermicelli

Super fun to eat, these extra thin noodles are made with rice flour and water. We soak them in hot water to cook and rinse in cool water to stop the cooking process. Rice noodles turn opaque when cooked. They are the perfect slurping noodle in our Vietnamese shrimp vermicelli salad. You can find rice vermicelli noodles online or in Asian market dried.

Glass Noodles

Sometimes glass noodles are referred to as cellophane noodles, fensi, bean thread noodles or Chinese vermicelli if made with mung bean starch. In addition, they can be made with sweet potato noodles like in our camote bihon dish from the Philippines. They have a very fun springy texture and turn translucent when cooked. Glass noodles can be found dried at the Asian market or online.

Others Noodles like ramen, homemade wontons for soup and many others are a delicious addition to the pantry.

3. Soy Sauce

When you think about Asian cooking, what's the first condiment you come up? We bet you guessed soy sauce, right! It's a wildly popular condiment used in Asian cuisine used to add a savory umami flavoring to dishes. We can't picture our pork and bamboo stir fry or dipping sauces without it.

Traditional soy sauce is made with four basic ingredients: soybeans, wheat, salt, and water. After the tedious process of fermenting, mixing, aging, pressing, heating, and bottling, its ready to add a pop of delicious flavor to your dishes. 

How to Store Soy Sauce: This Asian pantry ingredient can be stored at room temperature away from light and in a cool place, even after opened. If you do not use this condiment frequently, you can store in the refrigerator to maintain its flavor and quality. The four main types of soy sauce and substitutions are listed below.

Light Soy Sauce

Traditional or light soy sauce is the ingredient to be used when a recipe calls for soy sauce but does not specify which type. It is saltier, thinner, and lighter in color compared to dark or sweet soy sauce. You can find this at pretty much any grocery store in the US or in Asia.

Dark Soy Sauce

Dark soy sauce is thicker, darker, a bit richer but less salty in flavor compared to light soy sauce. Is it essential? Our answer is no. However, because dark soy sauce is used in more than one Asian cuisine, it is listed here. It is usually used in dishes like tea smoked chicken or noodle dishes to add color. Unfortunately, this ingredient is usually only available at an Asian market or online.

Sweet Soy Sauce (Kecap Manis)

If you want to cook a lot of Indonesian cuisine, sweet soy sauce would be a nice addition to your kitchen staples. It is much thicker than light or dark soy sauce and its sweet and savory. This item will need to be purchased at an Asian grocery store or online.

Tamari Sauce

This type of Japanese type of soy sauce that is made usually without wheat. Tamari makes it a good gluten free alternative. However, please note that we find that it is slightly stronger and saltier compared to light soy sauce.

Coconut Aminos

A good gluten free soy sauce alternative is coconut aminos. This sauce made from the sap of coconut blossoms and salt. We think it tastes less salty compared to Tamari sauce.

4. Fish Sauce

If you have ever smelled fish sauce, you know exactly the aroma we are talking about. Yep! Its stinky, funky and is a savory flavor bomb for many Thai, Vietnamese, Cambodian, Laotian and Pilipino cuisines. It's made with fermented fish and salt.

Packed with savory, funky and umami flavors that make recipes like prik nam pla and Thai turkey meatballs in a coconut curry sauce pop! You can usually find fish sauce in the US in the regular grocery store in the Asian food section. A delicious gluten free option brand that we use all the time is Red Boat.

How to Store Fish Sauce: It is shelf stable in a cool dark place with the lid on tight. If you do not use fish sauce frequently, we recommend refrigeration based on the expiration of the bottle.

5. Sesame Oil

It's nutty, aromatic, and so delicious! It's one of our favorite essential Asian pantry staples. Sesame oil is made by extracting the oil from sesame seeds. There are 3 types.

• Light Raw Sesame Seed Oil is the cheapest option but not very nutty because it is not roasted. It's usually used for light stir frying or cooking.
• Premium Roasted Sesame Oil is made from roasted white sesame seeds. Its dark amber color and the ingredient you need for an East Asian pantry. It is used as a finishing oil and is deeply nutty in everything from an quick and easy stir fried romaine lettuce to orange glazed salmon bites.  It's a pretty common ingredient you can find in the US grocery store down the international food isle.
• Black Sesame Seed Oil is made from black sesame seeds and is rich and nutty. This specialty ingredient is available at an Asian market or online.

How to Store Sesame Oil: Please store in a cool and dark location. As sesame seeds can go rancid, we recommend using it within 6 months.

6. Cooking Wine

Rice wine is an important Asian pantry essential, so stock up. It's used in marinades especially to get rid of gamey or fish aromas before cooking. Cooking wine helps tenderize meats, flavor soups and perk up stir fry sauces like our hot and spicy mandarin orange chicken. There are many different Asian cooking wines to choose from. If you cannot find rice wine, then just substitute it with cooking sherry.

How to Store Cooking Wine: This product can be stored at room temperature in a cool, dry place away from direct sunlight. After you open it, try to use it within 6 months or store in the refrigerator for longer shelf life. If it starts smelling like vinegar, it has gone bad.

Shaoxing (Chinese Rice Wine)

We use Shaoxing wine for most of our Cantonese recipes. If you live in China and purchase Shaoxing wines from the Zhejiang province, you can get the "real deal" without any added salt. You could pour yourself a glass and drink it.

Unfortunately, if you purchase Shaoxing wine anywhere else in the world they add salt for tax purposes, and to sell it as a cooking ingredient instead of alcohol. Don't be pouring yourself a glass to drink unless you like a salty wine!

Japanese and Korean Recipe Cooking Wines

We prefer to use mirin, ashi-mirin, or even sake. These are Japanese rice wines and all three are a little different flavor profile.

• Mirin (Hon-Mirin) is a sweet Japanese rice wine. It is fermented the natural way and has a natural sweetness. It has a higher alcohol concentration, is more expensive and is available at an Asian Market, so it is harder to find.
• Ashi-Mirin is also a sweet Japanese rice wine. However, instead of the natural fermentation process they add sweeteners, salt, and other flavors to boost its flavor. Some robust US grocery stores have ashi-mirin down the international isle.
• Sake is a rice wine meant for drinking. The alcohol is not sweet like mirin but sometimes we use this if we are having a little whilst cooking.

7. Rice Vinegar

From the zippy sauce on General Tso's chicken wings to a tangy dressing for a soba noodle salad, rice vinegar is good shelf stable ingredient to have in an Asian pantry. You can find it at any grocery store. If not, feel free to substitute with apple cider vinegar or even plain white vinegar. When you are looking for rice vinegar at the grocery store, you are looking for plain rice vinegar and not sushi (seasoned) rice vinegar that has sugar and salt added.

How to Store Rice Vinegar: It can be stored at room temperature in a cool, dry place away from direct sunlight for many years.

8. Neutral Oil

We are going to go ahead and let you decide which type of neutral oil you wish to use. For stir frying, it is best to use an oil that has a high smoke point. In China, they use peanut oil but with so many nut allergies we stay away from this option. At home, we use avocado oil or in a pinch even olive oil. Olive oil does not have a high smoke point but it's a healthier option. 

How to Store Oil: It can be stored at room temperature in a cool, dry place away from direct sunlight. It can last 6 to 8 months.

9. Aromatics

Garlic, green onions, and ginger are the trio of aromatics commonly used in our Asian kitchen. You may also like to add coriander (cilantro), fresh chilis to the list, or check post on essential Thai herbs and spices if you love Thai recipes. Fresh is best especially when making dishes like steamed fish. However, in a pinch try aromatic pastes or even substitute dried herbs and spices.

How to Store Aromatics: Fresh green onions, ginger, chilis and coriander are best stored in the refrigerator. To keep cilantro fresh a longer time. Place the ends in a glass of water and cover loosely with a plastic bag. Change the water daily. However, garlic is best stored at room temperature.

10. Sriracha or Chili Sauce

Have you tried our recipe for Asian Chili Garlic Sauce? A little something spicy along with savory, sweet and sour is what makes Asian recipes so addictive. It is like a party in your mouth. If you crave something spicy, but are short on time, Sriracha sauce is easily assessable at most regular grocery stores down the international isle. Mix a little Sriracha sauce in some Kewpie mayo with lime for a delicious topping to a Vietnamese crab pizza.

How to Store Sriracha Sauce: Once opened, store in the refrigerator until the best due date. Some say it can last up to 3 years, but we use up ours way too fast to test this theory.

12. Cornstarch or Potato Starch

We bet you already have this staple in your pantry! Cornstarch or potato starch is essential to thicken Asian sauces and to velvet proteins. For example, our spicy lotus root stir fry uses a cornstarch slurry to thicken the sauce. Velveting meats and other proteins with cornstarch or potato starch coats the exterior to seal in the juices during the cooking process. Learn how to velvet chicken and other proteins in our recipe post for Mandarin orange chicken. You can find cornstarch and even gluten-free versions at any local grocery store.

How to Store Cornstarch or Potato Starch: These ingredients are shelf stable and can be stored at room temperature in a sealed container away from heat and moisture. Check the expiration date but this stuff lasts a very long time.

13. Oyster Sauce

If you are looking for "The Magical Sauce" that can take any dish to the next level, it is oyster sauce. The flavor is deep, savory, rich, slightly sweet, and funky at all the same time. Oyster sauce is the star ingredient in our Chinese Eggplant with Garlic sauce and plays a supporting role in recipes like beef noodles with spicy XO sauce.

There are a couple of different types of oyster sauce there is the standard oyster flavored sauce, premium, vegetarian made from mushrooms and gluten free options. You can usually find the standard oyster flavored sauce in the regular grocery store down the international isle. However, you may have to go online or to an Asian market to obtain the other selections.

If you are looking for a vegetarian option without any MSG, we have used the Wan Ja Shan vegetarian mushroom oyster sauce (available on Amazon) for guests that have a shellfish allergy, and it was quite nice.

How to Store Oyster Sauce: Once opened, store oyster sauce in the refrigerator. Follow the expiration date on the bottle to determine when it is time for a new bottle.

1. White Pepper

The food energy of ground white pepper is a warming-hot food according to Traditional Chinese Medicine (TCM). White pepper compared to black pepper is spicy but with additional floral notes and has an earthy flavor. It's a delicious addition to any Asian pantry. Enjoy recipes like hot and sour soup, stir fries and literally anything that needs a little pop of heat. You can find white pepper in the regular grocery store down the spice isle. Of course, you can substitute with black pepper, but white pepper is more traditional.

How to Store White Pepper: Please store away from direct sunlight, heat and moisture and it should last you a few year.

2. Sesame Seeds

We are just smitten about toasted sesame seeds and their delicious nutty flavor and aroma. If you are heavy into Japanese or Korean cuisine, you are going to want to keep either black or white sesame seeds in your pantry. Whether we are whipping up a batch of black sesame nice cream or sprinkling a few toasted sesame seeds over our garlicky stir fried green beans, having sesame seeds in stock is a very good thing.

How to Store Sesame Seeds: Once opened they can be stored in a sealed container in a cool, dry place out of direct sunlight for 3 to 4 months. However, they last longer in the refrigerator for up to 6 months and in the freezer up to 2 years. Sesame seeds can go rancid, especially if unroasted.  If they taste bitter or smell odd, throw them out.

4. Dried Mushrooms

Bring on the "Shrooms"! Even if all you have in your kitchen is rice and dried mushroom, you can make something amazing with just a couple of other pantry ingredients. One of our favorite is dried shiitake mushrooms.

They have a deep woodsy earthy flavor even more intense than that of fresh mushrooms. Try a few in soups, stir fries, rice paper dumplings, vegan radish cakes and more. If you like a crunchy mushroom for salads or stir fry be sure to check out our post on how to prepare wood ear mushrooms.

Dried mushrooms, especially wood ear mushrooms, you will probably have to purchase at an Asian grocery store or online.

How to Store Dried Mushrooms: Once opened please store in a sealed container away from moisture, heat, and light. Dried mushrooms, such a wood ear mushrooms, should not be soaked for longer than 2 hours. Only reconstitute enough for the dish you are preparing and use them the same day. The reason is that the soaking of mushrooms can cause the proliferation of bacteria and you may get sick. It is best to be safe than sorry.

5. Nori - Gim - Laver - Dried Seaweed

Are you rolling your eyes at the thought of eating seaweed? We think it tastes a little savory, slightly sweet and a bit like the sea. It's packed with umami flavors, vitamins, minerals, and fiber. If your kitchen is Japanese and Korean forward, you are going to want to stock up.

You may want to purchase dried nori sheets for sushi rolls, roasted seaweed snacks for scooping up baked sushi or kombu for soups. In Japan they refer to seaweed as "nori". In Korea they call it "Gim" and in the UK, they call it laver. Seaweed is dark green (almost black) and comes in many different forms depending on what you are using it for. The nori sheets used for rolls are around 7 inches x 8 inches with indents so that it can be cut to size. The darker the sheets the better the grade of nori.

Before living in Japan, we were pretty indifferent to nori (seaweed) but that is before enjoying delicious onigiri, isobeyaki mochi or seaweed sprinkles on our rice. Now, we are hooked.

How to Store Dried Seaweed: Store seaweed in a cool, dark, and dry place inside a sealed container or plastic sealed baggie. Do not place in the refrigerator or freezer as if it gets moist it will get soggy. Many come with the little desiccant packages inside to prevent moisture.

6. Miso Paste

Have you ever tried miso soup? Miso paste gives the soup it's rich umami flavor. The paste is savory, sweet and funky from the fermentation process of soybeans, salt and koji. There are four main types of miso paste: white, yellow, red, and mixed.

Miso is delicious in marinades, as pop of flavor in sesame chicken meatballs, sauces, stews, dressings, stir fries, with ramen or even as miso butter. We used yellow miso paste to top our four ingredient baked miso salmon.

How to Store Dried Miso Paste: Store it in the refrigerator to slow down the fermentation process in a sealed container. Refer to the best as date for expiration.

7. Tofu

Kickup the protein level in your meals with the versatile pantry staple - Tofu. This kitchen ingredient is made from soybeans. One of our favorite foodie excursions is to go to the Kung Wo Beancurd Factory in Sham Sui Po, Hong Kong. Be sure to try the tofu pudding (dou fu faa) or a bowl of fresh warm tofu right from the pot.

As most of you won't have the option of going to the wet market, the next best option for purchasing tofu is right in the refrigerated section of a regular grocery store. There are 3 standard tofu options in a US market: soft, firm, and extra firm. The come in blocks and surrounded by a solution to keep it fresh.  We use firm tofu in our savory vegetable pancakes, shrimp stuffed tofu soup, and mapo tofu.

How to Store Tofu: Store tofu in the refrigerator and use the expiration date on the package. To keep leftover tofu fresh, cover the tofu block with fresh water. Place the leftover tofu in the refrigerator in a covered container and use within 2 to 3 days.  

8. Hoisin Sauce

Last but not least we have sweet and savory sauce that is used a lot in American-Chinese recipes. Made with fermented soybeans, five spice powder, sesame seeds, sugar and more. This one ingredient adds loads of flavors to stir fry recipes.

Try our recipe for Peking beer butt chicken recipe this summer with that sweet sticky sauce that turns dining into a finger licking good experience. Hoisin sauce is usually available in the International section of your regular grocery store.

How to Store Hoisin Sauce: After opening, be sure to store it in the refrigerator where it can generally last 3 to 6 months.

Time to Stock Up!

You can make hundreds of delicious Asian dishes with these Asian kitchen food staples. Many of these can be found at your local grocery store. Other specialty items can be found online. Have you ever tried the online Asian supermarket, Weee?  They have a nice selection of fresh and shelf staple items that can be delivered to you. It's time to stock up so you are ready to make some healthy quick and easy Asian recipes.

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 Choose the Best Bay Scallops?

If you have the option of purchasing fresh bay scallops that smell fresh like the sea and lightly sweet, are shiny, and firm to the touch - buy the fresh bay scallops. Otherwise, raw frozen bay scallops are a great option - that is exactly what we used. Sometimes, frozen are the better option because they are caught, and flash frozen straight away to maintain freshness.

Frozen scallops can be either wet packed or dry packed.  Wet packed scallops are treated with a preservative so that they stay fresher longer and this can cause problems as they hold onto water and when you try to cook them and then they shrink. Dry scallops do not have any additives, so they keep their natural moisture level and do not shrink when cooked.

Top Tip: Choose dry packed sea scallops over wet sea scallops for the best sear on the scallops.

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.

Recipe Tips

• Allowing the bay scallops to dry on a towel for 10 minutes is the first step for success. You can even do this whilst you are chopping your vegetables and making the sauce. This step ensures the bay scallops are at room temperature, so they cook evenly.
• Do NOT soak bay scallops in water or try to do a quick thaw using water.
• Do not marinate sea scallops in cooking wine or any liquids before cooking. It will cause steaming instead of searing in the pan. That is not the effect you are going for.
• 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.
• Carrots take longer to cook than the other veggies. Do a quick carrot steam in the wok or pan with a lid and a little water before adding the other veggies.
• Stir frying on medium-high heat is best.
• 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.

What Does it Taste Like?

This black sesame latte has a creamy velvety texture with a unique nutty and earthy flavor. It's destined to be your favorite beverage to unwind after a busy day.

Black Sesame Drink

Sweet dessert shops, like Tsui Yuen Dessert Shop in Hong Kong, offer a black sesame soup, ice cream and black sesame double steamed milk - a must try if you are ever visiting. But we wanted to enjoy these treats at home.  So, we began with testing the process with different methods and discovered many helpful recipe hints to share with you along the way.

Skip the fancy coffee house flavored lattes and make this delicious dairy free and gluten free alternative. You can make it healthier and more affordable at home. Use a blender, mason jar with a lid, French press or even a handheld frother to make a luscious frothy black sesame latte today. It's time to channel your inner barista skills with this easy latte recipe. Let's get to it!

Basic Ingredients

Black Sesame Seed Paste - This Asian Homemade paste is so much better than storebought.  You can exchange the paste with black sesame tahini or regular tahini but note that the sesame seeds are not roasted, nor sweetened.  Tahini is slightly bitter compared to a deeply roasted black sesame paste. 

Non-Dairy or Dairy of Choice - we used plant-based milk because dairy and lactose plays havoc on our digestive system. Plant - based milks like soy milk, almond milk, hemp milk, oat milk, etc. all work well and are a great vegan alternative.  Each plant-based milk adds a little different flavor profile to the latte. If you do not have a dairy sensitivity, feel free to use regular milk. 

Sweetener of Choice - Our homemade black sesame paste is already sweetened. However, you can add a little honey or none to suit your desired level of sweetness. Try maple syrup or even date paste to keep this sesame latte vegan or alternative sweetener of choice.

Dash of Salt - Optional but it brings out the natural sweetness of the black sesame seeds and balances the flavors.

Equipment Needed?

In the perfect world, we would all have an espresso machine with an integrated frother at home. But, realistically speaking, this is not a perfect world. You don't need all that fancy equipment. If you have one of the following, you have everything you need to make this creamy and delicious black sesame latte at home.

1. Blender
2. Mason jar with a lid - and some strong muscles!
3. Handheld frother
4. Or even a French press

How to Make a Black Sesame Latte?

This recipe can be made either hot or iced (cold) depending on your preference. You can even add a delightful matcha or strawberry cold foam on top which we will cover in the next section.

HOT

• Heat up dairy or non-dairy milk of choice in a pan over low heat. Do not boil!
• Add black sesame paste, sweetener of choice and a dash of salt to the warmed milk and stir.
• Blend the hot black sesame milk until frothy. You can froth the latte with one of these 4 methods.
• Place hot black sesame milk in a blender. Cover and hold a tea towel over the top and blend until frothy.
• Carefully pour the hot sesame milk inside a mason jar with a lid. Close the lid and use a tea towel around it and proceed to shake the $%^& out of it until frothy.
• Use a handheld or portable frother. 
• Serve hot and enjoy!

Recipe Tip: Milk tastes the sweetest between 135-150°F (57-66°C).

COLD

• Heat up the black sesame paste in the microwave for about 15 to 20 seconds or until very soft and easy to stir.
• Add cold milk or non-dairy of choice, heated black sesame paste, sweetener of choice together.
• Froth until creamy in a blender, mason jar with lid or a handheld frother.
• Serve over ice and enjoy!

Recipe Tip: Heating the black sesame paste for 15 to 20 seconds or just until warm and soft makes it easier to incorporate into the dairy or non-dairy of choice.

What is Cold Foam?

Say hello to the new happening trend in the barista world - cold foam. This is an optional ingredient for our black sesame latte. However, it's so darn good - why would you want to skip it?

Cold foam is light and frothy dairy or non-dairy based creamy topping for beverages like iced cappuccino, black sesame latte, Bumblebee coffee or a coconut chai tea latte . These creamy cloudlike delights can be sweetened and have added flavorings like vanilla, cinnamon, pumpkin, chocolate, peppermint, strawberry and matcha - just to name a few.

Cold Foam vs Whipping Cream

You might be wondering, is cold foam just like whipped coconut cream or whipped topping? The answer is no. Cold foam can be formed rather quickly with less effort by getting air suspended within a combination of cream and milk or a non-dairy creamer. By default, cold foam only lasts between 30 minutes to a couple of hours before it starts to deflate back into a liquid state.

Whipped topping on the other hand, has more fat and requires a lot more energy and force to change the lipids structure from a liquid to soft solid state of whipped cream.  Because of the changes made to the structure within the fats, whipped topping can last at least 5 to 7 days in the refrigerator if stored properly.

How to Make Cold Foam Without a Frother?

Yes you can! You can make cold foam with some everyday items you probably already have in your home. The goal is to add air and volume to cream or a non-dairy cream quickly. The everyday blender, a French Press, hand mixer, whisk or even mason jar with a lid are 5 easy tools to use.

Quick Frothing Tip: Use COLD cream, milk, and cool instruments for the best frothing results.

Blender

The blender can easily froth cream on high speed in about 1 minute flat. Pour the COLD cream and additions in the blender. Put on the lid and blend on high for about 1 minute or until the cream doubles in volume. If you wait a few seconds, the foam will start to rise to the top.

French Press

A French press can double the volume of cream in about 30 seconds. Pour the COLD cream into the French press and raise and lower the plunger starting out slow and then advance quickly until you have a thick cream.

Quick Tip: Don't overfill the French press as the cold foam will increase in size.

Mason Jar with Lid

The mason jar with a lid option is simple but effective way to froth cream. Pour the COLD cream and your additions into the mason jar with a lid. Shake vigorously for about 1 to 2 minutes or until the cream doubles in size.

Handheld Frother

A handheld frother is a relatively inexpensive device. If you have one, make sure you put the non-dairy creamer in a tall glass or mug as it will double in volume.

Mixer or Whisk

Using a small hand mixer or a whisk and deep bowl, beat the cream until soft frothy texture is reached. This is the messiest option for sure.

Strawberry Foam

Add a little pop of spring to your black sesame flavored latte with this light and fluffy delicately sweet pink strawberry foam. The nuttiness of black sesame with fresh strawberries is a must try combination. You only need 4 ingredients: strawberries, sugar or alternative sweetener of choice, a little water and cream or liquid non-dairy creamer of choice. Strawberry cold foam is an optional ingredient but a delicious way to celebrate the berry season.

How to Make Strawberry Foam?

• Add chopped strawberries, sugar or sweetener of choice, and a couple of tablespoons of water to a saucepan and cook over medium heat for approximately 10 to 15 minutes or until the strawberries break down.

• Mash the cooked strawberries over a fine mesh strainer to isolate the strawberry syrup. The remaining strawberries are delicious on toast, oatmeal, berry smoothie or even strawberry banana pancakes.

1. Froth cream and milk or your non-dairy barista blend creamer of choice. You can do this with a handheld frother, blender, French Press or even a mason jar with a lid.
2. Add the strawberry syrup to the frothed cream and continue frothing until well blended and a pretty pink color.
3. Add a dollop of strawberry cold foam to the top of a hot or iced black sesame latte and enjoy!

How to Make Matcha Cold Foam?

If you need a little calm focus, adding a little dollop of matcha cold foam to the top of your black sesame latte is the way to go. The green tea has earthy, grassy notes that are a nice complement to the flavored latte.

• Blend matcha with a little water with a whisk. If you plan on adding a sweetener like maple syrup, honey, or sweetener of choice to your matcha cold foam, use warm water. Otherwise, you can use room temperature water or cold water to blend the matcha green tea.

• Froth cream and milk or your non-dairy barista blend creamer of choice. You can do this with a handheld frother, blender, French Press or even a mason jar with a lid.
• Add the matcha mixture to the frothed cream and continue frothing until well blended and a pretty light green color.
• Add a dollop of matcha foam to the top of a hot or iced black sesame latte and enjoy!

Cold Foam Hack: When making a dairy free cold foam, look for plant based non-dairy creamers that for signage "barista Blends" that are made specifically for making cold foam.

How to store?

Plain black sesame latte can be stored in a covered container in the refrigerator for up to a week. You will need to froth again as the creamy texture will return to a liquid state.

Variations in Latte Recipe

• Try a creamy and frothy black sesame latte hot with a sprinkle of roasted sesame seeds on top.
• Make an affogato and pour the latte over black sesame nice cream.
• Pour the black sesame latte over ice and enjoy cold.
• Top with a billowy cloud of strawberry foam
• Pour a creamy matcha cold foam on top.
• Top with both matcha and strawberry cold foam for a triple delight.
• Add in a shot or two of espresso in a glass followed by the black sesame latte.
• Make it into a bubble tea and add a few chewy boba balls (black tapioca pearls)
• Serve black sesame latte over a chai tea latte or your favorite black tea.
• Black sesame pairs well with vanilla, chocolate, and fresh fruits.

What to Serve with a Latte?

Lattes are a special treat all on their own. However served as an afternoon tea are delicious with a sweet treat like Sakura shortbread cookies, Welsh cakes, strawberry jam cookies , or egg tarts. If it is during the Hanami (cherry blossom viewing) season, try serving with a sweet and savory isobeyaki mochi or mung bean daifuku mochi. You may want to try this easy latte with one of our other healthy black sesame desserts.

Decision Time

We love this black sesame latte recipe hot and iced. But we need your help. We can't decide whether we love matcha or strawberry foam or more. Make this recipe today and let us know if the comments if you like one way better than the other.

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.