Since quarantine began and when the weather has been nice outside, we’ve taken a short walk on Sundays around the neighborhood. Chris has always hated these walks, as he said they are aimless, pointless, and just a total waste of time. Okay, so maybe we do not always have an end goal in mind. Perhaps we’re just going outside for the sake of going outside to get some fresh air, a little exercise, and simply just to get out of the apartment. In a day and age of COVID-19, what else are we supposed to do to go outside, anyway? We don’t have that many options. As humans living in the western world, we spend the vast majority of our time indoors. So what’s so bad about “going outside for the sake of going outside” during a pandemic?
In addition to our Sunday walks that usually last for something between 30 minutes to over an hour, I also make time to cook vegetable dishes. Today’s dish was oong choi / kong qing cai, or morning glory. I prepared it with one of my favorite methods, which is to stir fry it with some white fermented bean curd. It’s super stinky and pungent right out of the jar, but it really mellows out once heated and stir fried with vegetables. I’m pretty certain this is one of my all-time favorite Chinese ingredients on earth. This stinky jar of goodness makes me so happy when the final product is ready to eat.
It really is the little things we should be appreciative for. And now, I no longer need to worry about sourcing it since I can go to Chinatown whenever I want now!