Edible Asian Garden. Rosalind Creasy

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      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)

       Lemon Grass Tea

       Chrysanthemum Tea

       Pickled Mustard

       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