Place bellflower in saucepan with lightly salted water to cover, and cook over medium heat for 20 minutes, or until bitterness is gone and bellflower is easy to slice.
Remove from heat, drain and cut each root into strips.
Heat 1 tablespoon oil in skillet or large wok, and stir-fry bellflower with ½ teaspoon chopped garlic, ½ teaspoon salt and ¼ teaspoon red pepper powder.
Cook about 10 minutes, or until tender, remove from heat and stir in ¼ teaspoon sesame oil.
Set aside.
Alternatively, heat 1 tablespoon oil in skillet or large wok, and stir-fry oyster mushrooms with ½ teaspoon chopped garlic, ½ teaspoon salt and ¼ teaspoon red pepper powder.
Cook about 5 minutes, or until tender, remove from heat and stir in ¼ teaspoon sesame oil.
Set aside.
Place fernbracken in saucepan with water to cover, and cook for 10 minutes over medium heat.
Remove from heat, drain and cut fernbracken into 2-inch-long pieces.
Place pieces in bowl, and season with 4 teaspoons soy sauce, 2 teaspoons chopped garlic, ½ tablespoon vegetable oil and ½ teaspoon red pepper powder.
Alternatively, place summer squash matchsticks in bowl, and season with 4 teaspoons soy sauce, 2 teaspoons chopped garlic, ½ tablespoon cooking oil, and ½ teaspoon red pepper powder.
Set aside.
Heat 1 tablespoon oil in skillet or large wok, and stir-fry fernbracken, adding water to cover and cooking 15 minutes, or until tender.
Remove from heat, drain and mix with 1 tablespoon sesame salt, 1 tablespoon scallion strips and 1 tablespoon sesame oil.
Set aside.
Alternatively, heat 1 tablespoon oil in skillet or large wok, and stir-fry summer squash matchsticks 2 to 3 minutes, or until translucent.
Remove from heat, drain and mix with 1 tablespoon sesame salt, 1 tablespoon scallion strips and 1 tablespoon sesame oil.