Assorted Vegetables

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

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.