Assorted Vegetables (Namool)

Recipe Ingredients

1 packet		Spinach
9 oz	255g	Daikon radish - peeled, julienne
2 oz	56g	Carrot - peeled, julienne
1/4 teaspoon	1.3ml	Salt
10 1/2 oz	298g	Soybean sprouts
7 oz	198g	Fiddlehead - cooked
1 tablespoon	15ml	Sesame oil
1 teaspoon	5ml	Ground sesame seeds
		Salt
		Spinach Seasonings
1 tablespoon	15ml	Green onion - minced
1 tablespoon	15ml	Sesame oil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground sesame seeds
		Daikon/carrot Seasonings
1 tablespoon	15ml	Vinegar
2 teaspoons	10ml	Sugar
2 teaspoons	10ml	Ground sesame seeds
1 teaspoon	5ml	Crushed garlic
1 teaspoon	5ml	Green onion - minced
1/4 teaspoon	1.3ml	Ground chili pepper
		Bean Sprout Seasonings
1 tablespoon	15ml	Sesame oil
2 teaspoons	10ml	Green onion - minced
1 1/2 teaspoons	7.5ml	Ground sesame seeds
1 teaspoon	5ml	Crushed garlic
1/2 teaspoon	2.5ml	Salt
		Fiddlehead Seasonings
1 teaspoon	5ml	Crushed garlic
2 tablespoons	30ml	Soy sauce

Recipe Instructions

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 bean sprout seasonings.

Drain fiddlehead. Stir fry in 1 tablespoon sesame oil. Add bean sprout 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.

Source:
Mrs. Edward L. Sherwood

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