The Gluten-Free Asian Kitchen by Russell, Laura B. -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Introduction One: Getting Started

Produce/Refrigerated Condiments, Sauces, and Pantry Items Spices Flours/Starches/Baking Rice Noodles Alcohol

The Short List Tools and Techniques

Pots and Pans Other Helpful Gadgets Techniques

Two: Sauces and Stocks

Soy Vinegar Dipping Sauce Teriyaki Sauce Nuoc Cham Sweet Miso Glaze Savory Miso Glaze Fiery Ginger Sauce Peanut Satay Sauce Spicy Mango Sauce Super Secret Spicy Sauce Fresh Green Curry Paste Pickled Ginger Dashi

Quick Miso Soup

Chicken Broth

Three: Skewers and Snacks

Chicken and Vegetable Yakitori Grilled Pork Satay Halibut Satay with Thai Cucumber Relish Lemongrass Shrimp Skewers Miso Glazed Scallops Roasted Pork Meatballs Porcupine Balls Korean-Style Chicken Tacos Salad Rolls with Crab and Spicy Mango Sauce Crispy Spring Rolls

Four: Dumplings and Savory Pancakes

Sticky Rice Dumplings with Chicken and Mushrooms Gingery Pork Pot Stickers Tapioca Dumplings with Beef and Shallots Steamed Radish Cake Singapore Carrot Cake Mandarin Pancakes Korean Green Onion Pancakes Savory Mung Bean Pancakes Shrimp and Sweet Potato Tempura Pancakes Vietnamese-Style Sizzling Rice Crepes Steamed Rice Sheets with Pork and Shrimp Filling

Five: Noodles

Stir-Fried Rice Noodles with Chicken and Peanut Sauce Vietnamese Rice Noodle Salad Red Curry Soup with Chicken and Rice Noodles Ants Climbing a Tree Crabby Noodles with Snow Peas Seafood and Glass Noodle Casserole Sweet Potato Noodles with Beef and Vegetables Chilled Tangy Soba Noodles Soba Noodles with Stir-Fried Shiitake Mushrooms

Six: Rice

Steamed Jasmine Rice Sushi Rice Sticky Rice Coconut Rice Kimchi Fried Rice Spring Vegetable Fried Rice Sushi Rice Bowl Bibimbap Stir-Fried Rice Cakes with Shrimp and Vegetables

Seven: Vegetables and Tofu

Carrot and Daikon Pickle Thai Cucumber Relish Cabbage Kimchi Yakuza Cucumber and Avocado Salad Chilled Asparagus with Sesame Dressing Bok Choy with Oyster Sauce Greens in Smoky Dashi Broth Eggplant with Sweet Miso Glaze Tofu and Kimchi Stew Braised Tofu in Mushroom Sauce Winter Squash and Tofu Curry Chilled Tofu with Cucumber Sunomono

Eight: Seafood

Grilled Tuna Salad with Ginger Carrot Dressing Steamed Sea Bass with Sizzling Ginger Sautéed Catfish with Peanuts and Fresh Herbs Black Cod Broiled with Savory Miso Glaze Sesame-Crusted Salmon Rice Paper–Wrapped Salmon in Green Curry Sauce Salt and Pepper Squid Thai Seafood Salad Miso Broth with Steamed Clams

Nine: Poultry

Minced Duck Salad with Lime Dressing Shredded Chicken with Creamy Sesame Sauce Kung Pao Chicken Thai Coconut Chicken Soup Green Curry Chicken Khao Man Gai Japanese-Style Chicken Curry with Potatoes and Carrots Soy Sauce Chicken Japanese Pub Fried Chicken

Ten: Meat

Shaking Beef Stir-Fried Beef with Basil Bulgogi Asian Braised Short Ribs Spicy Pork with Kimchi and Tofu Chinese Barbecued Pork Mu Shu Pork Pork Tonkatsu

Eleven: Sips and Sweets

Exploring Sake: A Primer Sparkling Ginger Limeade Blueberry Drinking Vinegar Plum Wine Sangria Blackberry Sake Mojito Cucumber Saketini Lychee Sorbet Coconut Ice Cream Mango with Sweet Rice and Coconut Sauce Five-Spice Berry Crisp Thai Coffee Macarons

Mail Order Sources Acknowledgments Bibliography Index Measurement Conversion Charts