
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 chile 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[]
- Wash spinach well and cook in boiling salted water to wilt.
- Blanch in cold water.
- Drain, and squeeze out excess water.
- Cut spinach into 1½ inch lengths.
- Add spinach seasonings and mix well.
- Place daikon and carrot in a bowl and sprinkle with ¼ teaspoon salt.
- Let stand 10 minutes, then lightly squeeze out water.
- Add daikon/carrot seasonings and mix well.
- 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.
- Drain fiddlehead.
- Stir fry in 1 tablespoon sesame oil.
- Add beansprout seasonings to taste.
- Cook down and sprinkle with ground sesame seeds.
- Arrange cool vegetables in separate sections on serving dish, or present in individual bowls.