Cooking asparagus, an onion, with tom yum sauce, and bitter gourd egg tom yum with preserved turnip served with rice on a cold day.

“Asparagus is a nutrient-dense, spring-harvested vegetable from the lily family, low in calories and high in fiber, folate, and vitamins A, C, E, and K. It aids gut health, reduces inflammation, regulates blood pressure, and is crucial for cell growth and fetal development, making it beneficial for pregnant individuals. Asparagus contains antioxidants that combat oxidative stress, is rich in potassium while being virtually sodium-free, and includes asparagine, a natural diuretic that helps eliminate excess fluids and salt.”

“Onions are low-calorie, nutrient-dense root vegetables rich in vitamins, minerals, and antioxidants, particularly vitamin C and quercetin, which support immune function and may lower blood pressure. They contain sulfur compounds that can improve glucose tolerance, and their prebiotics promote healthy gut bacteria. Additionally, flavonoids and sulfur compounds have anti-inflammatory properties, while antioxidants may help inhibit the growth of harmful cells and reduce cancer risk.”

“Tom Yum sauce or paste is a flavorful Thai seasoning made from a blend of lemongrass, galangal, kaffir lime leaves, chilies, garlic, and fish sauce, commonly used in soups, marinades, and stir-fries. The ingredients provide health benefits, including antioxidants and vitamin C, which help prevent colds, while the chilies aid in relieving sinus issues and reducing inflammation. Additionally, the natural oils enhance metabolism and digestive health, alleviating bloating.”

Glad that my meal is spicy, healthy and delicious. Let’s cook!!!

Ingredients

2 bunches, wash, and dry
1 large, sliced into wedges or thick strips
3 Tbs tom yum sauce
5-7 Tbs light coconut milk or water
1 Tbs minced garlic
1 Tbs Shao Xing Chinese wine
1 Tsp fish sauce (OPT)
salt
pepper
oil

Method

Cut off the woody bottoms of the asparagus. Cut the stalks into bite-sized lengths. Cut the onion into thin and thick slices. Just for some texture or beautiful for plate up. In a small bowl, whisk together the Tom Yum paste, fish sauce, and coconut milk.

Heat a large saucepan over high heat. Add 2 Tbs oil and swirl to coat. Add garlic and sliced onion and cook for 1-2 minutes until it begins to soften but remains crisp. Toss in the asparagus. Stir-fry over high heat for about 2-3 minutes.

Pour the tom yum sauce mixture directly into saucepan with asparagus. Toss everything quickly for 1-2 minutes until the asparagus is bright green and coated in a shiny glaze. Transfer to serving plate immediately. Serve hot with steamed rice and bitter gourd egg tom yum with preserved turnip. Enjoy!!!

https://helenscchin.com/2022/07/16/asparagus-in-tom-yum-sauce/

My Bitter gourd egg tom yum with preserved turnip recipe:

https://helenscchin.com/2022/07/16/bitter-gourd-egg-tom-yum-with-preserved-turnip/

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