Bought 2 bunches of asparagus and felt like having tom yum and fried egg. I have leftover sai choy without choi sum so, I am going to finish this chai choy with tom yum asparagus fried egg and rice. I have cooked a big portion and freezed it for days like this today. Or some days, when I don’t feel like going out, I have food to eat or when food is expensive, I had enough food to cover the cost.

Sai choy is one special dish for Chinese New Year. It does have many different names for it. We always have this dish on Chinese New Year. Grandma used to be the one preparing this dish for us in Malaysia. My grandma makes her with a lot of ingredients. Some ingredients I cannot find here or not sold near me.

The main of this Sai choy is white cabbage. And I love it when the cabbage is braised till it’s soft and the gravy is sweetened with fermented beancurd and sauces. Also, cabbage cooked well actually soaks up the fragrance of the fermented beans and garlic too. There are also other different textures and flavours with a whole range of ingredients like wood ear fungus, dried mushrooms, glass noodle, black fungus and canned mushrooms. I change the recipe as I couldn’t find the shiitake mushrooms, and dried lily flower. I didn’t put ginger as it is too expensive. I have use red and white fermented cubes beancurd.

Glad to have leftover sai choy without choy sum. You can add choy sum in as the original recipe written below. I should have added more maybe next time. My dinner is simple, comforting, delicious and remind me of my grandma cooking. Let’s reheat and cook rice!!!

Ingredients

Tom yum asparagus

2 bunches asparagus, cut stems off and cut to bite size
2-4 Tbs tom yum paste
1 Tbs garlic minced
salt
black pepper
oil

Fried egg
1 egg
oil

Sai choy – Braised mixed colour vegetables

100 g glass noodles
1 1/2 Tbs minced garlic
600 g napa cabbage, cut into bite size
1 bunch choy sum, cut into bite size
10 pieces dried wood ear fungus, soak overnight, cut bite size, reserved water
1 packet bean curd sticks, break into pieces and soaked in hot water for about 30 minutes
1 canned straw mushrooms, about 425 g, drained water, cut in half
1 canned whole mushroom about 425 g, drained water, cut in half
2 red fermented cubed beancurd
2 white fermented cubed beancurd
2 Tbs Shaoxing Chinese wine
2 Tbs soy sauce
1 Tbs oyster sauce
2 Tsp sesame oil
2/3 c water reserved from dried wood ear fungus
extra water if needed

Method

Do the Sai choy -Braised mixed colour vegetables first

Heat oil in wok on medium heat, add oil toss around for about 30 seconds without letting it burn. Next add in red and white fermented beancurd and break it up with wooden spoon. Add the garlic, soaked wood ear fungus, and stir fry for 2-3 minutes, to get fungus coated in fermented beancurd sauce.

Add the Shaoxing wine, 2/3 c reserved from dried wood ear and bring to boil. Next, add cabbage, bean curd sticks and choy sum; cook till softened for 4-5 minutes. Make sure it’s softened. Add other cut mushrooms, sesame oil, soy sauce, and oyster sauce. Toss to mix well, cover the wok, and reduce the heat to medium. Cook for about 10 minutes, stirring occasionally.

If water runs dry, add more water about 1/2 cup. Let vegetables simmer for further 10 minutes. Before serving, soak glass vermicelli until softened, and mix into pot. Glass vermicelli absorbs liquid quickly, so if you add the noodles too early, they will bloat and there will be too little sauce left. Keep stirring. If you want to have extra sauce add another 1/2 cup of water. Spoon sai choy onto serving plate, and serve with rice. Enjoy with a glass of red wine!!!!

Note: You can omit beancurd sticks and add lily flower. Or you can add carrots, baby sweet corns and snap peas like my friends did in their sai choy. You might want it more liquid, so add more stock or water. I didn’t add extra. You can put fried shallots, red dates, gingko or fried tofu. Or create your own flavour ingredients. You can use any green leaves vegetables, or box ready stock or cube packet stocks for more sauce. Once it had cool down, stored in airtight container in the freezer for 2-4 weeks provided it’s not wet by using dry clean spoon to scoop the amount you want to eat for the meal, label the name and date.

On the day do tom yum asparagus and fried egg

Heat oil in saucepan on medium heat, cook garlic until garlic is fragrant, about 30 seconds. Next add 2 Tbs tom yum paste, stir until aroma about 1 minute. Add asparagus and the remaining tom yum paste; cook until asparagus fork-tender, turning asparagus often to ensure even cooking, about 10 minutes. Spoon on to plate.

Wipe the saucepan clean. Then and oil on medium heat. Next crack the egg into the oil, cook until white are cooked and flip in half, turn over the other side. I like my yolk cooked. Switch off the hob remove the saucepan from hob.

Spoon rice onto plate, spoon the leftovers sai choy over the top of the rice. Microwave to warmed up rice and sai choy. Next spoon the tom yum asparagus on the left side of rice. Then followed by fried egg. Enjoy with a glass of white wine.

Note: If you are cooking for more people increase the egg amounts. You can cook the egg on your choice method. Two bunch asparagus is enough for 3-4 people. You can reduce the tom yum paste to 2 Tbs if you can eat too spicy.

https://helenscchin.com/2022/02/05/tom-yum-asparagus-sai-choy-fried-egg-with-rice/

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