Assorted Vegetables (Namool)

• 1 pound spinach
• 9 ounces daikon (chinese icicle radish) peeled and thinly julienned
• 2 ounces carrots 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
• 1 tablespoon scallions, spring or green onions minced
• 1 tablespoon sesame oil
• 1/2 teaspoon salt
• 1/2 teaspoon sesame seeds ground
• 1 tablespoon vinegar
• 2 teaspoons sugar
• 2 teaspoons sesame seeds ground
• 1 clove garlic minced
• 1 teaspoon scallions, spring or green onions minced
• 1/4 teaspoon hot chili peppers ground
• 1 tablespoon sesame oil
• 2 teaspoons scallions, spring or green onions minced
• 1 1/2 teaspoons sesame seeds ground
• 1 teaspoon garlic crushed
• 1/2 teaspoon salt
• 1 teaspoon garlic minced
• 2 tablespoons soy sauce, tamari
• 1 tablespoon scallions, spring or green onions minced
• 2 teaspoons sake
• 2 teaspoons mirin (sweet seasoning)

1. Wash spinach well and cook in boiling salted water to wilt.
2. Blanch in cold water.
3. Drain, and squeeze out excess water.
4. Cut spinach into 1 1/2 inch lengths.
5. Add Spinach Seasonings and mix well.
6. Place daikon and carrot in a bowl and sprinkle with 1/4 teaspoon salt.
7. Let stand 10 minutes, then lightly squeeze out water.
8. Add daikon/carrot seasonings and mix well.
9. Discard roots of soybean sprouts.
10. Wash and place sprouts into a pan with enough water to cover and a pinch of salt.
11. Cover and cook over medium heat for 10 minutes.
12. Drain well and cool.
13. Mix in beansprout seasonings.
14. Drain fiddlehead.
15. Stir fry in 1 tablespoon sesame oil.
16. Add beansprout seasonings to taste.
17. Cook down and sprinkle with ground sesame seeds.
18. Arrange cool vegetables in separate sections on serving dish, or present in individual bowls.

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Taken from recipeland.com/recipe/v/assorted-vegetables-namool-4170 (may not work)