A CHINESE VEGETABLE POTPOURRI - Growing Chinese Vegetables in Your Own Backyard - page 112

beef and snow peas. You may find yourself growing this fascinating vegetable for the
roots alone, as they do in Myanmar (formerly Burma).
SHELLED AND ROASTED . Since the plant bears so abundantly, it's entirely possible that
you won't be able to keep up with harvesting the pods. If the peas get past the green
eating stage, all is not lost. Just let pods grow to their full 8 inches in length before you
pick them, then shell and roast the peas in the oven. Combine with hot brown rice for
an interesting accompaniment to chop suey or sukiyaki. Or salt them lightly and serve
as a snack or with drinks instead of roasted soybeans or peanuts.
Chinese Radish
L OH B O , L OH B AAK
Raphanus sativus
(color photo, page xiii)
In our cuisine, nothing is simpler than the radish. We serve it up in a relish dish or
slice some into a tossed salad. In China, the uses of this simple vegetable are incred-
ibly numerous: radishes are grated, steamed, stir-fried, pickled, boiled, sculptured for
great banquet dishes, and dried. Chinese radish may also be called daikon or Oriental
radish.