Edible Asian Garden by Creasy, Rosalind -- Read -- Imperial Library of Trantor

Index

Cover Copyright contents The Edible Asian Garden

How to Grow an Asian Garden Creasy Asian Gardens The Creasy Cool-Season Vegetable Garden The Pleasures of a Stir-fry Garden The Creasy Summer Asian Garden The Cunningham Garden

The Encyclopedia of Asian Vegetables

From Amaranth to Winter Squash

Cooking from the Asian Garden

Asian Cuisines Ingredients Pickled Daikon and Carrots Daikon Spicy Relish Pickled Ginger (Gari) Pickled Mustard Lemon Grass Tea Chrysanthemum Tea Steamed Rice Shanghai Pac Choi Stir-fry Carrot and Garlic Stir-fry Shishito Pepper and Eggplant Stir-fry with Beef Pickled Mustard Stir-fry with Pork Bitter Melon with Beef Stir-fry Pea Shoots with Crab Sauce Stir-fried Shrimp and Greens Gai Lon with Bamboo Shoots and Barbecued Pork Miso Soup Thai Chicken Soup with Pigeon Peas Daikon and Sparerib Soup Dumpling Soup with Oriental Chives Henry’s Salad with Vietnamese Coriander Spicy Bean Sprouts Vietnamese Salad Rolls (Goi Cuon) Hoisin Dipping Sauce Fish Dipping Sauce Beef and Pork Japanese Vegetable Rolls Edamame (Soybean Snack) Spinach Puree Japanese Noodles Winter Squash, Japanese Style Green Beans with Sesame Spicy Eggplant Shungiku Greens with Sesame Dressing Spicy and Sour Squid Salad Gado-Gado Thai Red Vegetable Curry Vegetable Tempura

Appendices

Appendix A: Planting and Maintenance Appendix B: Pest and Disease Control Resources Acknowledgments

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