Assorted Vegetables

Ingredients
salt
 * 1	bn	spinach
 * 9	oz	daikon radish, peeled & thinly julienned
 * 2	oz	carrot, peeled & thinly julienned
 * 1/4	tsp	salt
 * 10 1/2	oz	soybean sprouts
 * 7	oz	fiddlehead, cooked
 * 1	tbl	Sesame Oil
 * 1	tsp	ground Sesame Seeds

SPINACH SEASONINGS

 * 1	tbl	minced Green Onion
 * 1	tbl	Sesame Oil
 * 1/2	tsp	salt
 * 1/2	tsp	ground Sesame Seeds

DAIKON/CARROT SEASONINGS

 * 1	tbl	vinegar
 * 2	tsp	sugar
 * 2	tsp	ground Sesame Seeds
 * 1	tsp	crushed garlic
 * 1	tsp	minced Green Onion
 * 1/4	tsp	ground Chili Pepper

BEANSPROUT SEASONINGS

 * 1	tbl	Sesame Oil
 * 2	tsp	minced Green Onion
 * 1 1/2	tsp	ground Sesame Seeds
 * 1	tsp	crushed [[garlic]
 * 1/2	tsp	salt

FIDDLEHEAD SEASONINGS

 * 1	tsp	crushed garlic
 * 2	tbl	Soy Sauce
 * 1	tbl	minced Green Onion
 * 2	tsp	sake
 * 2	tsp	mirin

Directions

 * 1) Wash spinach well and cook in boiling salted water to wilt. Blanch in cold water. Drain, and squeeze out excess water. Cut spinach into 1-1/2 inch lengths. Add Spinach Seasonings and mix well.
 * 2) Place daikon and carrot in a bowl and sprinkle with 1/4 teaspoon salt. Let stand 10 minutes, then lightly squeeze out water. Add daikon/carrot seasonings and mix well.
 * 3) Discard roots of soybean sprouts. Wash and place sprouts into a pan with enough water to cover and a pinch of salt. #Cover and cook over medium heat for 10 minutes. Drain well and cool. Mix in beansprout seasonings.
 * 4) Drain fiddlehead. Stir fry in 1 tablespoon sesame oil. Add beansprout seasonings to taste. Cook down and sprinkle with ground sesame seeds.
 * 5) Arrange cool vegetables in separate sections on serving dish, or present in individual bowls.