Assorted Vegetables (namool)

Much sickness – physical, mental, and emotional – surely must come from disobedience. When the soul is confronted with an alternative of right or wrong and chooses to blur the distinction, making excuses for its bewilderment and frustration, it is exposed to infection. Evil is given the opportunity to invade the mind, the spirit, and the body and the sick person goes off to an expert who will diagnose his trouble. Sometimes the patient knows well what his trouble is and for this very reason has not consulted the Lord, fearing what He will say: Confess. Turn around. Quit that indulgence. Do not pity yourself. Forgive that person. Pay back what you owe. Apologize. Tell the truth. Deny yourself. Consider the other’s well-being. Lay down your life.

Elisabeth Elliot

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Korean	Korean, Salads, Side dish, Vegetables	4	Servings

INGREDIENTS

1		Spinach
9	oz	Daikon radish, peeled
		& thinly julienned
2	oz	Carrot, peeled
		& thinly julienned
1/4	t	Salt
10 1/2	oz	Soybean sprouts
7	oz	Fiddlehead, cooked
1	T	Sesame oil
1	t	Ground sesame seeds
		Salt
1	T	Minced green onion
1	T	Sesame oil
1/2	t	Salt
1/2	t	Ground sesame seeds
1	T	Vinegar
2	t	Sugar
2	t	Ground sesame seeds
1	t	Crushed garlic
1	t	Minced green onion
1/4	t	Ground chili pepper
1	T	Sesame oil
2	t	Minced green onion
1 1/2	t	Ground sesame seeds
1	t	Crushed garlic
1/2	t	Salt
1	t	Crushed garlic
2	T	Soy sauce
1	T	Minced green onion
2	t	Sake
2	t	Mirin

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 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
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

A Message from our Provider:

“Guess who created pleasure. He might just know a thing or two . . .”

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