After a meal at a local Chinese restaurant (China Palace), Dewey and I were served a plate of sesame rice balls. Crisp on the outside and chewy on the inside, with a center of red bean paste, they filled us with ambition. Somehow, wanting to recreate this freebie dessert snowballed. The next thing I knew we were in Half Price Books buying a wok cookbook and making a pledge to cook all our meals in the wok this week.
Here's night one. Spring rolls (not pictured), followed by the sesame balls that started it all. They're just like we remember. We used this recipe (it took a bit more water than the recipe called for. And we made our own red bean paste, too.