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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

Thai Red Vegetable Curry

Vegetable Tempura

Appendices

Appendix A: Planting and Maintenance

Appendix B: Pest and Disease Control

Resources

Acknowledgments