It’s a soup that you can easily slip onto your party table as a light side dish, even if you’re not making a full vegan dinner, Wahpepah says.
Yan, meanwhile, invite neighbors and relatives to his home for a Chinese Thanksgiving feast every year. He is going to roast a turkey, but he stuffs it with a sesame oil stir-fry of bamboo shoots, Chinese celery, pressed tofu and all kinds of mushrooms, brushing the bird with soy sauce until that the skin develops the lacquer, amber reflections normally associated with the lacquered duck. It will make sweet potatoes seasoned with ginger and five-spice powder. “I do it very Asian,” he says.
Most of the time, however, what he cooks are vegetables, which he says have long been the staple of his diet, even though he has never been entirely vegan or vegetarian. Its refrigerator is full of Asian products: mustard greens, daikon, Chinese broccoli, winter melon and more.
For the “reFresh” demonstration, Yan plans to make a variation of mu shu pork, a very standard dish you could order at a Chinese restaurant. Of course, it will make a meatless version – just piles of fresh vegetables cut into thin julienne strips, sautéed to perfection yet crispy, then served on pancakes made with crispy noodles. According to Yan, Chinese tradition dictates that you should eat noodles on special celebrations because they symbolize longevity and lasting happiness.
Now over 70 years old, Yan still spends more than two-thirds of the year traveling the world for various speeches. And he attributes his good health to his predominantly plant-based diet, even though he’s only recently started using the term.
After all, Yan says with his trademark deadpan delivery, “That’s why for 36 years, I haven’t picked up a pound.”
The “Holiday reFresh” virtual event takes place on Sunday, November 7 from 4:00 pm to 5:40 pm There is an optional suggested donation of $ 35, but anyone who wishes to attend can book a free ticket.