When people try to figure out how to eat less meat, the conversation usually goes one of two ways:  You’re all-in on vegetarianism or veganism… Or you designate one or two days a week to go meatless (hello, Meatless Monday).  Or…if you’re someone who loves meat and has zero interest in giving it up? Well, you’re probably tuning out entirely.(I see you! If you’re not interested in this topic, feel free to stop reading now.If you’re feeling open-minded, hear me out!) What if I told you there’s a third way—one that lets you keep enjoying meat while eating healthier and more sustainably—that’s been practiced in Chinese kitchens for generations? Growing up in a Chinese-American household and now running The Woks of Life with my family, I’ve come to realize that traditional Chinese home cooking offers a blueprint for what I call eating “meat-lite.” A Changing Relationship to Meat on The Woks of Life Family Table I first thought about this idea while sitting around our dinner table after a marathon blogging day.

We’d just finished cooking and photographing a bunch of recipes, and the remnants were scattered across the table alongside some dishes we’d whipped up fresh for dinner.As I looked at our spread, something struck me.The table felt both completely familiar and subtly different from the meals Kaitlin and I grew up with.

Familiar, because we were still enjoying the flavors that had shaped our palates from day

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