The joy of food brings families and friends together. A healthy diet and an active lifestyle indefinitely impact health and quality of life. As a registered dietitian and a mom, I place priority in nurturing my family with a love for fruits and vegetables and ensuring that we all live a healthy, active lifestyle. I would like share with you my passion in FOOD, NUTRITION, & WELLNESS. I am Winy Chen and I want to welcome you to my kitchen!
In the past few years, my parents, my sisters, and my brother have all became vegetarians. Even though I am still not ready to give up all my animal protein, the idea of eating meat is getting less appealing to me, and I do follow what many have called a PLANT-BASED DIET. A plant based diet puts emphasis on incorporating vegetables, fruits, legumes, whole grains, nuts, and seeds into daily meals. To many, following a plant-based diet is a philosophical or religious choice. To some, it is a health decision. Some health benefits associated with a plant-based diet include: Increased Longevity, Lower risk of cancer, Lower risk of cardiovascular disease, Weight loss.
In Taiwan where I grew up, finding good vegetarians foods is relative easy. I often jokingly said if I lived in Taiwan, I would become a vegetarian just like the rest of my family in no time. My sister had her taste of limited food choices when she visited the US last summer. When she returned back to Taiwan, she was very happy that she did not have to eat another “Veggie Burger” anymore. During my visit to Taiwan last month, our family jointly cooked one of my favorite classic Taiwanese street food called “Oya Misua.” Traditionally, “Oya Misua” is a starchy vermicelli soup seasoned with oysters and pig intestines. If that doesn’t sound appetizing to you at all, try our family’s “vegetarian” version. Our Vegetarian “Oya Misua” consists of the traditional Taiwanese vermicelli mixed in with mushrooms, shredded carrots, green onions that is seasoned with a distinct mixture of herbs and spices.
Ingredient:
- 6 cups stock ( vegetarian stock or bonito flavored stock, if you are not vegetarian)
- 2 gloves garlic, crushed
- 2 gloves shallots, crushed
- 2 Tb. Oil
- 1 large carrots, shredded
- 1 oz aromatic mushroom, thinly sliced ( prefer shitake or porcini)
- 1 spring of green onion, finely chopped
- ¼ pound vermicelli (known as red or white mee sua in Chinese)
- 1 Tb corn starch
- 2 Tb cooking wine
- 2 Tb. water
Seasonoing:
- 4 fresh basil leaves, shopped
- 1 spring cilantro, chopped
- 1-2 Tb. Taiwanese Black Vinegar
- Salt and Pepper to taste
Direction:
Boil the stock in a medium pot.
Use a large frying pan, heat up garlic and shallot and oil under medium high heat for 2 minutes. Add carrots, mushroom, green onion to mix well. Stir for another 2 minutes.
When the stock is well heated, add in vermicelli and vegetable mixture. Cook until vermicelli is well done, about 5 minutes.
Turn the stock to boil and add in the thickening mixture of starch, wine, and water. Stir well and cook until stock is thick.
Season with basil, cilantro, and black vinegar. Add salt and pepper to taste!
