As I share my vegetarian recipe, my thoughts are reflecting back to the change I made to my diet last year. One morning I woke up and just like that, I decided to become a vegetarian. A brave move and I have to congratulate myself. I did not have any issues cooking vegetarian meals and not a bit of temptation to eat any kind of meat. Eating out became messy, not at vegetarian restaurants and what's there to complain about. It was at hawker stalls and cafes though here and there I did find vegetarian meals on the menu. What ever it was, I was mentally strong to remain as a vegetarian.
As the months went further and 8 months exactly, I started getting comments which was getting to me. My close friends hinted that I have lost so much of weight and looked run down, tired and much older. Others whom I bumped into after a long time started asking me whether I was taking drugs, some showing concern if I had personal problems and the list goes on.
I had to admit that my weight was way below from what it used to and thanks to the belts I had to hold my jeans from sliding down. I was also feeling weak and lethargic. I was not sure which nutrients my body was lacking though I did eat plenty of protein foods. Came to a point I had to go back to eating meat, not that I am big meat eater. I realized that it was a drastic change my body could not accept. Instead of trying to be a hero by giving up meat totally, I am now more practical. Certain days in between, my other half and me give up meat and are happy with vegetarian meals.
This vegetarian fried mee hoon was one of the dishes I prepared for our meatless day. The amalgamated flavors were derived from fermented bean curd or tau cu as known in Asian countries with chilies, fried with cabbage and shiitake mushrooms. The mee hoon turned out tasty with a perfect glistering texture.
150g (2 slabs) mee hoon - soaked in water for 10mins and drained out
4 shiitake (Chinese black) mushroom - soaked in hot water to soften and slices into long pieces
1/2 (about 250g) cabbage - shredded/sliced into thin pieces
7 garlic - chopped
2 tbsp fermented black bean paste (tauchu)
2 tbsp blended/grounded dried red chilies
2 stalks of spring onions - cut into 1 inch length
4-5 tbsp oil
salt for taste
Heat oil in a large wok and when heated, add garlic and blended/grounded chilies.
Fry until oil splits up.
Put in black bean paste and and mushroom pieces.
Stir for a couple of times before adding in mee hoon and salt for taste (use sparingly as the bean paste is already salty)
Continue stirring to coat mee hoon with the rest of the ingredients
Off the heat before stirring in cabbage and spring onions.