Assorted Vegetables

Ingredients

 * 1 bn spinach
 * 9 oz daikon radish, peeled and thinly julienned
 * 2 oz carrot, peeled and thinly julienned
 * ¼ tsp salt
 * 10½ oz soybean sprouts
 * 7 oz fiddleheads, cooked
 * 1 tbsp sesame oil
 * 1 tsp ground sesame seeds
 * salt

spinach seasonings

 * 1 tbsp minced green onion
 * 1 tbsp sesame oil
 * ½ tsp salt
 * ½ tsp ground sesame seeds

daikon/carrot seasonings

 * 1 tbsp vinegar
 * 2 tsp sugar
 * 2 tsp ground sesame seeds
 * 1 tsp crushed garlic
 * 1 tsp minced green onion
 * ¼ tsp ground chili pepper

bean sprout seasonings

 * 1 tbsp sesame oil
 * 2 tsp minced green onion
 * 1½ tsp ground sesame seeds
 * 1 tsp crushed garlic
 * ½ tsp salt

fiddlehead seasonings

 * 1 tsp crushed garlic
 * 2 tbsp soy sauce
 * 1 tbsp minced green onion
 * 2 tsp sake
 * 2 tsp mirin

Directions

 * 1) Wash spinach well and cook in boiling salted water to wilt.
 * 2) Blanch in cold water.
 * 3) Drain, and squeeze out excess water.
 * 4) Cut spinach into 1½ inch lengths.
 * 5) Add spinach seasonings and mix well.
 * 6) Place daikon and carrot in a bowl and sprinkle with ¼ teaspoon salt.
 * 7) Let stand 10 minutes, then lightly squeeze out water.
 * 8) Add daikon/carrot seasonings and mix well.
 * 9) Discard roots of soybean sprouts.
 * 10) Wash and place sprouts into a pan with enough water to cover and a pinch of salt.
 * 11) Cover and cook over medium heat for 10 minutes.
 * 12) Drain well and cool.
 * 13) Mix in beansprout seasonings.
 * 14) Drain fiddlehead.
 * 15) Stir fry in 1 tablespoon sesame oil.
 * 16) Add beansprout seasonings to taste.
 * 17) Cook down and sprinkle with ground sesame seeds.
 * 18) Arrange cool vegetables in separate sections on serving dish, or present in individual bowls.