Asparagus, Coconut and Bean Sprouts 

Cut asparagus at diagnal, leaving the bottom pieces shorter and the tips pieces slightly longer

Heat up 1 tea spoon of any vegetable oil 

Add asparagus and quickly stir fry for 1 minutes

Add raw coconut pieces and quickly stir fry for 30 seconds

Add bean sprouts for another 30-60 seconds

Add small amount of seasalt (to cure coconut’s homesickness of the ocean) and soy sauce (to cure bean sprouts’ homesickness of Asia)

Turn off heat the heat, now add small amount of rice vinegar 

The flavor is unexpected and complex: Natural sweetness of coconut and fresh-bitterness from asparagus, at last the subtle mild crunchy bean sprouts. 

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