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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: (802) 773-8930
Tel: (800) 526-2778
Canada
Raincoast Books
8680 Cambie Street
Vancouver, Canada V6P 6M9
Tel: (604) 323-7100
Fax: (604) 323-2600
Southeast Asia
Berkeley Books Pte. Ltd.
61 Tai Seng Avenue, #02-12
Singapore 534167
Tel: (65) 6280 1330
Fax: (65) 6280 6290
Japan
Tuttle Publishing Japan
Yaekari Building 3rd Floor, 5-4-12
Osaki Shinagawa-ku,
Tokyo 141-0032
Tel 81 (03) 5437 017
Fax 81 (03) 5437 0755
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
