Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: kiDo
Servings: 4
1 bunch spinach
9 ounces daikon radish, peeled and thinly julienned
2 ounce. carrot, peeled and thinly julienned
¼ teaspoon salt
10½ ounces soybean sprouts
7 ounces fiddlehead, cooked
1 tablespoon sesame oil
1 teaspoon ground sesame seeds
salt
For Spinach Seasonings:
1 tablespoon minced green onion
1 tablespoon sesame oil
½ teaspoon salt
½ teaspoon ground sesame seeds
For Daikon/carrot Seasonings:
1 tablespoon vinegar
2 teaspoons sugar
2 teaspoons ground sesame seeds
1 teaspoon crushed garlic
1 teaspoon minced green onion
¼ teaspoon ground chili pepper
For Beansprout Seasonings:
1 tablespoon sesame oil
2 teaspoons minced green onion
1 ½ teaspoon ground sesame seeds
1 teaspoon grushed garlic
½ teaspoon salt
For Fiddlehead Seasonings:
1 teaspoon crushed garlic
2 tablespoons soy sauce
1 tablespoon minced green onion
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 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.