
I can’t tell you how many times I’ve made red-braised chicken wings, legs or thighs for my husband. They’re the chicken equivalent of his favorite dish, red-braised pork (or, to be even more specific, Chairman Mao’s Red-Braised Pork, which I’m sure appeals to his patriotic side). I’ve adapted the sauce to become a marinade, and turned the whole recipe into something I can bake neatly in the oven for 50 minutes at 400 degrees Fahrenheit. I have to admit that there’s even this small part of me that beams with domestic pride when I watch John devour the chicken fresh out of the oven in blissful silence (in my home, when John simply eats, instead of talking, it’s the equivalent of giving the chef his highest compliments).
But for anyone who knows me well, this whole scenario feels rife with dietary dissonance and makes them go “hmmm” (or, in some cases, “what?!?”). That’s because I’m a vegan, married to a Chinese man who can’t live without his meat and fish. Continue reading “One Vegan, Making Chinese Red-Braised Pork For Love”









