Asian greens - Anita Loh-Yien Lau

A huge variety of exotic looking vegetables can now be found in traditional farmer's markets and increasingly in supermarkets, learn to identify and prepare these unfamiliar vegetables to produce both authentic Asian cuisine and more traditional dishes with an Eastern twist. A wide range of tasty and original receipes is featured ranging from appetisers and soups, to main meals incorporating meat, fish, poultry and tofu, soups, salads and cold dishes. Try Malaysian Pak Chi with scallops, Japanese Chicken Soup with Sea Vegetables and Noodles, Oriental Leaf Soup or Stir-Fried Bitter Melon with Fresh Chilli and Ginger 75 original accompanied by full-colour photographs Background information and a description of each vegetables giving alternative names, with tips on what to look for and how to store. Suitable substitutes given where appropriate Easy reference section gives techniques for preparing the vegetables and the different methods of cooking outlining the best equipment.