Growing Vegetables

 "Fresh Chinese vegetables and herbs add authenticity to your cooking."

     You'll find a wide variety of fresh Oriental vegetables in your local supermarket. Chinese markets carry an even greater supply of fresh as well as many preserved vegetables. For centuries the Chinese have used fermenting, pickling, salting, and drying to preserve surplus crops. While fresh produce is more readily available today, preserved vegetables are enjoyed for their unusual texture and flavor qualities. But you might want to try to grow your own vegetables. It's easy and fun. Try growing fresh snow peas (sugar peas), yard-long beans, or bok choy in your back yard. You can also grow snow peas, Chinese chives, or Chinese parsley (cilantro) in pots on a balcony.

     One of the easiest grown Chinese vegetables is mung bean sprouts. In only 3 to 4 days you can harvest the crop. Here's how: First wash 1/2 cup of dried green mung beans, discarding any broken beans. Place in a one-quart jar with 2 cups of cold water. Cover with cheesecloth and secure the cloth tightly with string or a rubber band. The next day drain water, rinse the beans, drain again and let stand another night. Repeat this process 1 or 2 more days. When the white stems reach about 2 1/2 to 3 inches in length, pick sprouts from the jar and rinse in a large bowl of water to remove the green husks. Drain well, place in a plastic bag, and use immediately or refrigerate up to 3 days.

     High in vitamins B and C, bok choy is easily grown in the garden. Plant seeds around March or April. This vegetable requires frequent, but light fertilizing. Crisp snow peas can be everybody's favorite. The pea pods are sweet and crunchy. They grow best in moist, non-acid soil with good drainage. For a spring crop, plant seeds in March or April. Plant seeds about 1-inch deep. Seeds germinate in 9 to 15 days. When seedlings are 3 inches tall, thin to 3 inches apart. Tie to a trellis.

from The Chinese Chef (KQED Books)
Copyright Yan Can Cook, Inc. 1985