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I am in the Mainland visiting relatives this week during Chinese New Year, so I’ve been taking advantage of this opportunity to eat healthier. On the menu today, for instance, was a hotpot-style dinner featuring fresh organic vegetables, cold cucumber, and noodles. Back in Hong Kong we usually stir-fry our greens in oil as it’s faster to prepare them that way, but these hotpot vegetables were less oily and much, much more tender. I think we’ll be eating hotpot back home a lot more often now.

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