38 — Wednesday, September 24, 1897 ~ North Shore News

Yu choi, pea tips, bok
choy, soy bean sprouts,
gai choy, bittermeclon,
lo bok, sang choy — so
many wonderful veg-
etables thaz are fresh,
healthy, and focally
grown.

= Even a casual glance
through a restaurant guide in
B.C. illustrates the dramatic
growth in the ethnic share of
the tightly contested restau-
rant market. To service this
largely Oriental segment an
“exciting proliferation of food

_ manufacturers, small farmers,
poultry and sprout farms

. have evolved. Labor intensive
and specialized, their prod-
ucts can be seen not only in
the ethnic enclaves of East
Vancouver, but also in areas
such as Coquitlam, Surrey,
Delta, and Richmond.

_ Well over three million
pounds of Oriental vegetables
were grown on 135 acres in
1994. The tozal value to the
farming sector was $1.33 mil-
lion...

One of the mast common

~@groups of this genre is bok

“able. The}

choy, also called Chinese”

white. cabbage. Several vari-
__eties of this cabbage are avail-
are all mild, versa-

rr

north shore news

{i FOOD
.C. grows taste for

et erensecnsess Veseneee roreeretererrry aeeteeee

Julius

tile vegetables. Bok choy is
like all of these cabbage vari-
eties — iow in calories, ¢:

to digest, a good source of
Vitamin C, with a small
amount of calcium and iron.

Most of these vegetables
are more than 90% water, and
grow very fast. In our usually
temperate climate they are
available year-round.

The other very popular
group are the radish varieties.
Lo bok, Jo pak, and the
Japanese daikon are one of
the fastest growing domesti-
cated vegetables. Their huge
size and cooking convenience
make them an inexpensive
staple. The radish variety is
rich in vitamin C, low in
calories and sodium.

- «Finally the long beans,
leafy gai lan, and pea tips are
all different and exciting to
cook.

BOK choy is just one oriental vegetable treat that
offers exciting combinations of nutrition and taste.

Apple-Raspberry Crumble
Westlynn Bakery

_ [Lu9LYNALVALLEY 0. LYNN VALLEY CENTRE 985-1622. | _ __ Nalid Se

500 g gai

Dow gok with barbe-
cue duck

500 g dow gok (long bean)
1600 g barbecue duck (1/2
a duck) cut up
20 mL dark soy sauce
15 mL fresh ginger peeled
and chopped
15 mL chinese rice wine
Methad: This dish is
worth a special trip to a
Chinese market. Ask the
Chinese butcher to cut up
the duck. Blanch the beans
for three minutes. They
should be all the same length.
Prepare your wok, or a large
heavy skillet, add oil, stir fry
the beans for one minute.
Add the soy sauce, ginger,
and the rice wine. Toss for 30
seconds, and place the beans
on a serving platter. Now
place the cut up duck into
the wok. Heat for one
minute. Arrange on top of
the beans. Serve immediately
with steamed rice. A great
summer dinner.

Vegetable and Fruit
Salad ,

4 02 sui choy

4 02 savoy cabba:

8 oz field cucum

8 o2 fresh carrots

8 oz mung bean sprouts

2 bartlett pears

2 red delicious apples
Method: Shred the cab-

bage, and slice the cucum-

bers; carrots, pears, and

apples. Place all ingredients

into a large stainless steel

bow]. Prepare 2 siruple dress-

ing: three-quarters of a cup

of malt vinegar, three table-

spoons granulated sugar,

three tablespoons peanut oil,

and three rablespoons freshly

chapped cilantro. Toss gently

and serve on chilled side © |

plates. If you prefer the salad

-to be hot, add to the dressing

one tablespoon freshly.

chopped hot peppers. Serves

four.

Gai lan with sesame oil
and oyster sauce.

lan
1 L chicken stock to blanch

_2 mL yellow brown sugay

15 mL finely crushed ginger

& mL sesame oil

15 mL oyster sauce
Method: Clean the gai

lan. Trim, cut off the ends

‘and soak in cold water 10

minutes. Do this twice,

~ changing the water each

time. Place the chicken stock
into a sauce pan bring to
boil. Blanch the gai lan for
two minutes. If you have a
good stock no sait is neces-

"sary. Prepare the wok or a

heavy skillet. Add sesame oji,
ginger, sugar, and oyster
sauce.

Heat. Cur gai lan into 10-
to 12-centimetre pieces.
Gently toss in the wok. Serve
at once, pouring all the sauce

- over the gai lan. Serve with

t. 25-Oct. v974

Chinese sausages and
steamed rice. Serves four.

Pickled Daikon

Lo bok and Io pak are
Chinese radishes or turnips.
They make a refreshing pickle
mixture. It is especially popu-
lar in Japan.

500 g fresh daikon (or lo
bok)

2 stalks green onions

200 mL rice vinegar

40 mL fresh squeezed
lemon juice

60 mL granulated sugar
salt and pepper to taste

Method: Peel the radish.
Slice very thin. Place into a
large glass bowl. Toss with all
the listed ingredients. Place
into the cooler for two days.
Toss three or four times dur-
ing this period. Serve as a
side dish with ribs or any stir-
fried beef dish.

It keeps for 10 days in the
refrigerator. In the last two
days the radish slices may
become a little translucent.
Serves four. Garnish with
cilantro sprigs and finely
chopped swect red bell pep-

pers.

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$171.3 milion is spent annually on food in restaurancr
on the Nors Shore
To reach this gourmet marker, place your ak where the readership is

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