A NEW, special selection of Chinese vegetables developed together with Chinese horticultural experts.

The wide range of variety is sure to appeal to all market segments, especially those more health conscious. All vegetables are proven performers in Canadian Trial Gardens.

Gardening with Chinese Vegetables: Gardening with Chinese vegetables is no more difficult than gardening with traditional Canadian varieties. Learning their culinary uses will help you decide which vegetables are right for you. Low in fat and high in flavour, Chinese vegetables can add variety and nutrition to any meal.

Choosing the right variety: When deciding which varieties to grow, first consider the length of your growing season. There are many Chinese vegetables that will reach maturity in under 60 days, thus making them ideal for most Canadian gardens. Keep in mind mature size and overall care required by each plant. Because Chinese vegetables are best prepared fresh, choose varieties that will complement your style of eating and method of cooking. Select varieties that grow well together and complement the other in Culinary dishes.

Useful tips for growing, harvesting and preparing your vegetables: Start your growing season with a well drained, rich garden soil. Natural amendments are ideal for increasing the N-P-K in the soil without any residual effects. Keep seeds/seedlings evenly moist to ensure little stress during their growth cycle. Harvest plants when mature. List your harvest times to ensure the freshest yield. Rotate maturing melons, cucumbers, and squash to allow each side to mature evenly. Pick your plants early in the morning or late in the day. Keep cool until ready to prepare.

Methods of Preparation: There are four cooking methods commonly used in Chinese cooling.

• Stir Frying: This method of cooking is ideal for quick meals. Ingredients are cut very fine so that they cook in just a matter of minutes. Add ingredients in order of tenderness to your favourite cooking skillet containing very hot oil. As ingredients are frying, stir continuously so that the oil covers well and seals in the natural juices. Serve immediately.

• Deep Frying: This method of cooking is very common. A deep fryer is ideal for this style. Beef, pork, chicken and battered vegetables are commonly cooked this way.

• Steaming: Another popular method of Chinese cooking. Ingredients are suspended above boiling water, allowing steam to do the cooking.

• Stewing: This method of cooking allows you to retain all the flavours that make up of the final dish. Stews are best prepared in a deep pan or wok. Keep the heat at a medium or medium low level with a cover on the pan.

Seasoning: To enrich the flavour of any dish, seasonings play a major role in Chinese cooking.
Added to stimulate the appetite and aid in digestion. Commonly used seasonings are soya sauce, rice wine, chinese pepper, ginger root and meat boulins.