Assorted vegetables (namool)

Yield: 4 Servings

1 bn Spinach      9 oz Daikon radish peeled -- & thinly julienned
2 oz Carrot peeled -- & thinly julienned      1/4 ts Salt
10 1/2 oz Soybean sprouts      7 oz Fiddlehead cooked
1 tb Sesame oil      1 ts Ground sesame seeds Salt MMMMM---------------------SPINACH SEASONINGS--------------------------
1 tb Minced green onion      1 tb Sesame oil
1/2 ts Salt      1/2 ts Ground sesame seeds MMMMM------------------DAIKON/CARROT SEASONINGS-----------------------
1 tb Vinegar      2 ts Sugar
2 ts Ground sesame seeds      1 ts Crushed garlic
1 ts Minced green onion      1/4 ts Ground chili pepper MMMMM-------------------BEANSPROUT SEASONINGS------------------------
1 tb Sesame oil      2 ts Minced green onion
1 1/2 ts Ground sesame seeds      1 ts Crushed garlic
1/2 ts Salt MMMMM-------------------FIDDLEHEAD SEASONINGS------------------------      1 ts Crushed garlic
2 tb Soy sauce      1 tb Minced green onion
2 ts Sake      2 ts Mirin 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. 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. 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.