The leafy greens chapter in my book was particularly special to me because it’s the type of food that my mom often cooks. Nothing fancy, just a big cabbage or a heap of spinach soaking in the sink somehow transformed into the tastiest dish, meal after meal. I wrote an essay in the chapter about moving constantly as a child and how my mom’s giant wok and simple cooking came to represent something greater than the sum of its parts, just like these dishes. You can read the rest of that story and more in The Vegan Chinese Kitchen, which is coming out a week from today omg. This is also the last chance to preorder to download the bonus packet with the extra recipes! get ‘em get ‘em get ‘em 💓