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Vegetables  (7180) - Share Your Recipe!

Recipe Name: Assorted Vegetables (namool) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 4

1 Spinach
9 Ounce(s) Daikon radish, peeled
& thinly julienned
2 Ounce(s) Carrot, peeled
1/4 Teaspoon(s) Salt
10 1/2 Ounce(s) Soybean sprouts
7 Ounce(s) Fiddlehead, cooked
1 Tablespoon(s) Sesame oil
1 Teaspoon(s) Ground sesame seeds
1 Tablespoon(s) Minced green onion
1 Tablespoon(s) Vinegar
2 Teaspoon(s) Sugar
1 Teaspoon(s) Crushed garlic
1/4 Teaspoon(s) Ground chili pepper
2 Tablespoon(s) Soy sauce
2 Teaspoon(s) Sake
2 Teaspoon(s) 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.
Adapted from a recipe in Quick & Easy Korean Cooking for Everyone
Typed for you by Karen Mintzias File

Nutrition (calculated from recipe ingredients)
Calories: 152
Calories From Fat: 108
Total Fat: 12.3g
Cholesterol: 0mg
Sodium: 1078.4mg
Potassium: 164.5mg
Carbohydrates: 8.9g
Fiber: 1.1g
Sugar: 3g
Protein: 3.6g

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