Edible Asian Garden. Rosalind Creasy

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      First published in 2000 by

       Periplus Editions (HK) Ltd., with editorial offices at 364 Innovation Drive, North Clarendon, VT 05759 U.S.A. and 61 Tai Seng Avenue, #02-12 Singapore 534167.

      Photographs and text copyright © 2000 Rosalind Creasy

       Charles Mann: page 2; Image Point and Rosalind Creasy: page 58; Periplus Editions: page 84

      Illustrations by Marcy Hawthorne

      All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without prior written permission from the publisher.

      Library of Congress Cataloging-in-Publication Data is available.

      ISBN: 962-593-300-X

       ISBN: 978-1-4629-1763-1 (ebook)

      Distributed by

      usa

       Tuttle Publishing

       Distribution Center

       364 Airport Industrial Park

       North Clarendon,

       VT 05759-9436

       Tel: [phone]

       Tel: [phone]

      Canada

       Raincoast Books

       8680 Cambie Street

       Vancouver, Canada V6P 6M9

       Tel: [phone]

       Fax: [phone]

      Southeast Asia

       Berkeley Books Pte. Ltd.

       61 Tai Seng Avenue, #02-12

       Singapore 534167

       Tel: [phone]

       Fax: [phone]

      Japan

       Tuttle Publishing Japan

       Yaekari Building 3rd Floor, 5-4-12

       Osaki Shinagawa-ku,

       Tokyo 141-0032

       Tel [phone]

       Fax [phone]

      First edition

       05 04 03 02 01 00

       10 9 8 7 6 5 4 3 2 1

      Design by Kathryn Sky-Peck

      Printed in Singapore

      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

       Thai Red Vegetable Curry

       Vegetable Tempura

       Appendices

       Appendix A: Planting and Maintenance

       Appendix B: Pest and Disease Control

       Resources

       Acknowledgments

      

      the edible

       asian

       garden

      Over twenty years ago, in preparing for a trip to Hong Kong, I wanted to become proficient at eating with chopsticks so as not to embarrass myself. I practiced by using them to pick up dry macaroni until I thought I had acquired some skill. For our first dinner in Hong Kong, my husband and I arrived