Zhejiang Province near Shanghai for going on two years. There are things I love about China, and others that are a bit challenging. Like people dying of the H7N9 bird flu, for example, and the way it brings back memories of another time I wrestled with my own fears of the bird flu while living in Myanmar.
I haven’t bought or eaten pork in China, even before there were thousands of pig corpses bopping in the waters of the main river that runs through Shanghai this month. The only domestic protein in my freezer is fish, and my main protein comes when I eat out, which is often.
With diseased pigs and chickens being slaughtered thoughout the province and as concerns about China’s domestic meat market mount, I figured it’s time to start finding some good vegetarian recipes. Besides looking for ways to include protein in my diet by combining rice and beans, including whey protein powder in my morning shake, and experimenting with tofu, I’m finding some great vegetable recipes. The local City Life grocery store has an organic produce section that appeals to me, so I’ve been finding ways to incorporate vegetable side dishes into my menu. The one pictured here is a "Mung Bean Sprout and Cucumber" side dish that I found online at this link. You’ll be charmed by Korean-Canadian Maangchi who taught me, via this video, how to make the Korean dish Sukjunamul. Yummy!
It feels good to chop in the kitchen, music blaring, with a breeze coming though this 13th floor on this Sunday afternoon. As I ponder on the fact that over half of the world's population is vegetarian, I know that I can live a long, long time without eating any meat at all.