Asparagus with Salmon

This is a popular, quick, and healthy home-style Chinese dish, especially in modern Cantonese and fusion cooking. 

Fresh salmon is pan-seared or stir-fried to keep it tender and juicy, while crisp asparagus adds vibrant color, texture, and freshness. 

The sauce is light, garlicky, and subtly savory-sweet, making it perfect with steamed rice or as a low-carb main.

The most common Chinese home versions are a simple stir-fry or quick pan-fry with ginger, garlic, and a light soy-based sauce — nutritious, elegant, and ready in under 20 minutes.Ingredients (serves 2–3)Main ingredients

• Fresh salmon fillet — 300–400 g (skin-on or skinless, cut into 3–4 cm chunks or thick slices)
• Asparagus — 250–300 g (about 1 large bunch), trimmed and cut into 5–6 cm segments
• Garlic — 3–4 cloves, minced or sliced
• Ginger — 1-inch piece, thinly sliced or julienned
• Green onion / scallion — 1–2 stalks, white part sliced, green part chopped for garnish
• Optional: 1–2 fresh red chilies, sliced (for mild heat)

Marinade for salmon

• Shaoxing wine (or dry sherry) — 1 tbsp
• Light soy sauce — 1 tsp
• Salt — ¼ tsp
• White pepper — pinch
• Cornstarch — 1 tsp (helps create a silky texture)

Sauce

• Light soy sauce — 1–1½ tbsp
• Oyster sauce — 1 tsp (optional, adds richness)
• Sugar — ½ tsp (balances flavors)
• Water or chicken stock — 2–3 tbsp
• Sesame oil — ½–1 tsp (final drizzle)

Cooking

• Neutral oil — 2–3 tbsp (for frying)

Step-by-Step Instructions

1. Prepare the salmon
   • Pat salmon dry with paper towels. Cut into bite-sized chunks or thick slices.
   • Mix with Shaoxing wine, light soy sauce, salt, white pepper, and cornstarch. Marinate 10–15 minutes.
2. Prep the asparagus
   • Rinse asparagus. Snap or trim off the tough woody ends (usually the bottom 3–5 cm).
   • Cut into 5–6 cm segments (diagonal cuts look nicer and cook evenly).
   • Optional quick blanch: Bring water to boil, add a pinch of salt + ½ tsp oil, blanch asparagus 30–60 seconds until bright green and crisp-tender. Drain and rinse under cold water. Set aside. (This step keeps color vibrant and shortens stir-fry time.)
3. Cook the salmon
   • Heat 2 tbsp oil in a wok or non-stick pan over medium-high heat.
   • Add salmon pieces in a single layer (skin-side down if skin-on). Fry undisturbed 2–3 minutes until golden and crisp on one side.
   • Flip and fry another 1–2 minutes until just cooked through (center should still be slightly translucent for moist texture — do not overcook).
   • Remove salmon to a plate.
4. Stir-fry the asparagus
   • In the same pan (with residual oil), add a little more oil if needed.
   • Add sliced ginger + minced garlic + white parts of green onion. Stir-fry 20–30 seconds until fragrant.
   • Add asparagus (blanched or raw). Stir-fry 2–3 minutes until crisp-tender and lightly charred in spots.
   • Return salmon to the pan.
5. Finish with sauce
   • Add Shaoxing wine (if not used in marinade) — let sizzle 10 seconds.
   • Pour in light soy sauce, oyster sauce (if using), sugar, and water/stock.
   • Toss everything gently for 1–2 minutes until sauce thickens slightly and coats ingredients.
   • Turn off heat. Drizzle sesame oil and toss once more.
6. Serve
   • Transfer to a serving plate.
   • Garnish with chopped green onion tops and optional chili slices.
   • Serve hot with steamed white rice — the light sauce and tender salmon pair perfectly.

Quick Tips for Best Result

• Salmon doneness → Medium-rare to medium is ideal — overcooking makes it dry. Internal temp 50–55°C (125–130°F) for moist center.
• Asparagus texture → Crisp-tender is key — don’t overcook. Blanching first helps if asparagus is thick.
• Oil & fat → Salmon skin renders fat — use it to fry for extra flavor.
• Variations →
  • Add black pepper or Sichuan pepper for numbing heat.
  • Stir-fry with bell peppers or onions for more color.
  • For lighter version: steam salmon and asparagus instead of frying.
• Storage → Best eaten fresh. Leftovers reheat gently in a pan with splash of water (salmon may dry out slightly).

This dish is elegant yet simple — fresh, juicy salmon with crisp asparagus in a light, aromatic sauce.

Tuna Sandwich

This is a very popular, quick, and affordable sandwich style commonly found in Chinese bakeries, convenience stores, and home kitchens — especially in Hong Kong, Taiwan, and mainland urban areas. 

It features creamy canned tuna mixed with mayonnaise, sweet corn, finely diced vegetables, and sometimes a touch of sweetness or umami from Chinese condiments, all packed between soft milk bread (or toast). 

The result is rich, mildly sweet-savory, and extremely comforting.

Ingredients (makes Ingredients (makes 4–6 sandwiches)Tuna filling

• Canned tuna in oil or brine — 2 × 150–185 g cans (drain well; oil-packed gives richer flavor)
• Japanese-style mayonnaise (Kewpie preferred) — 4–6 tbsp (adjust for creaminess)
• Sweet corn kernels (canned or frozen, thawed) — 100–150 g (≈¾ cup)
• Carrot — ½ small, very finely diced or grated
• Cucumber — ½ small, deseeded and very finely diced (optional, adds freshness and crunch)
• Onion — ¼ small, very finely minced (or red onion for milder taste)
• Hard-boiled egg — 1–2, finely chopped (optional, very common in Chinese versions)
• Light soy sauce — ½–1 tsp (adds subtle umami)
• Sugar — ½–1 tsp (balances saltiness and mimics bakery sweetness)
• Salt — pinch (to taste)
• Ground white pepper — small pinch
• Optional extras for Chinese bakery style:
  • 1–2 tsp oyster sauce or a pinch of MSG (for deeper savory note)
  • 1 tsp sesame oil (for aroma)

Bread & assembly

• Soft milk bread (Hong Kong-style Pullman loaf) — 8–12 thick slices (or Japanese shokupan/toast bread)
• Butter or margarine — 2–3 tbsp, softened (for spreading)
• Optional: sliced cheese, lettuce leaves, tomato slices (some modern versions add these)

Step-by-Step Instructions

1. Prepare the tuna filling
   • Drain the canned tuna very well (press with a fork or spoon to remove excess liquid — too much moisture makes the filling soggy).
   • In a medium bowl, flake the tuna with a fork until fine but not pasty.
   • Add mayonnaise, sweet corn, finely diced carrot, cucumber (if using), minced onion, chopped hard-boiled egg (if using), light soy sauce, sugar, salt, white pepper, and optional oyster sauce/MSG/sesame oil.
   • Mix thoroughly until everything is evenly coated and creamy. Taste and adjust: it should be mildly sweet, savory, creamy, with noticeable tuna flavor.
   • Cover and refrigerate 20–30 minutes (chilling firms it up and lets flavors meld — very important for bakery-style texture).
2. Toast the bread (optional but recommended)
   • Lightly toast the bread slices until just golden and fragrant (use toaster or oven at 160°C/320°F for 3–4 minutes).
   • This prevents the bread from becoming soggy too quickly and adds a pleasant contrast.
   • While still warm, spread a thin layer of softened butter or margarine on one side of each slice (this creates a moisture barrier).
3. Assemble the sandwiches
   • Place a generous amount (about 3–4 tbsp) of chilled tuna filling on the buttered side of one slice.
   • Spread evenly, leaving a small border around the edges.
   • Optional: add a slice of cheese, lettuce, or tomato for extra layers (common in modern Chinese versions).
   • Top with another buttered slice (buttered side facing the filling).
   • Gently press down. Trim crusts if you want the classic neat bakery look (optional).
4. Slice & serve
   • Cut the sandwich diagonally into 2 triangles (or into 3 long strips — very common in Chinese convenience stores).
   • Serve immediately at room temperature or slightly chilled.
   • Best enjoyed fresh, but can be wrapped tightly and refrigerated up to 4–6 hours (flavors deepen, but bread may soften).

Quick Tips for Best Result

• Texture balance → Finely dice vegetables very small — large chunks make the filling fall out.
• Mayonnaise choice → Kewpie (Japanese) is the most common in Chinese bakeries — it’s richer and slightly sweeter than Western mayo.
• Not too wet → Drain tuna extremely well and chill filling — prevents soggy bread.
• Bread → Soft, slightly sweet milk bread is ideal. If unavailable, use thick-cut white sandwich bread or brioche.
• Variations →
  • Add diced ham, imitation crab, or boiled egg whites for “deluxe” versions.
  • For spicier: mix in chili crisp or sriracha.
  • For lighter: use Greek yogurt + a little mayo instead of full mayo.
• Storage → Best eaten same day. If storing, wrap tightly in cling film and keep refrigerated — eat within 6–8 hours for best texture.

This sandwich is creamy, mildly sweet-savory, and incredibly satisfying — a true modern Chinese comfort classic.