Assorted Vegetables

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Contents 1 Description 2 Ingredients 2.1 spinach SEASONINGS 2.2 daikon/carrot SEASONINGS 2.3 BEANSPROUT SEASONINGS 2.4 Fiddlehead SEASONINGS 3 Directions 4 Comments

Description

Ingredients

• 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
• salt

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.