Assorted Vegetables

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==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.
Category:Chile pepper Recipes
Category:Daikon Recipes
Category:Fiddlehead Recipes
Category:Mirin Recipes
Category:North Korean Vegetarian
Category:Sake Recipes
Category:Sesame oil Recipes
Category:Sesame seed Recipes
Category:Shallot Recipes
Category:Soybean sprout Recipes