Amount
Ingredient
Preparation



1
pound
spinach





9
ounces
daikon (chinese white radish)

peeled and thinly julienned



2
ounces
carrot

peeled and thinly julienned



1/4
teaspoon
salt





10 1/2
ounces
soybean sprouts





7
ounces
fiddlehead

cooked



1
tablespoon
sesame oil





1
teaspoon
sesame seeds

ground



1
x
salt

to taste





---

Spinach Seasons



1
tablespoon
green onion

minced



1
tablespoon
sesame oil





1/2
teaspoon
salt





1/2
teaspoon
sesame seeds

ground





---

Daikon/Carrot Seasonings



1
tablespoon
vinegar





2
teaspoons
sugar





2
teaspoons
sesame seeds

ground



1
clove
garlic

minced



1
teaspoon
green onions

minced



1/4
teaspoon
chili pepper

ground





---

Beansprout Seasonings



1
tablespoon
sesame oil





2
teaspoons
green onion

minced



1 1/2
teaspoons
sesame seeds

ground



1
teaspoon
garlic

crushed



1/2
teaspoon
salt







---

Fiddlehead Seasonings



1
teaspoon
garlic

minced



2
tablespoons
soy sauce





1
tablespoon
green onion

minced



2
teaspoons
sake





2
teaspoons
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 1 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 1 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.