Carrot, Lotus or Burdock, Kinpira (sauteed and simmered)

½ cup carrots cut into matchsticks
½ cup burdock root cut into matchsticks
or – ½ cup fresh lotus root, cut into thin half moons
¼ cup chopped scallions
1 Tablespoon ginger juice
Shoyu to taste
Sesame oil
Lightly brush sesame oil in a skillet, with flame on medium. When the oil is hot, saute the burdock for 1 min and then saute the carrot then the lotus root on top. Lightly cover the bottom of the skillet with water, just enough to cover the burdock. Cover and cook until the vegetables are 80% done, about 10-15 min. Add shoyu to taste, cover. At the very end add ginger juice.
Serve with scallions on top.

Blanched Salad

¾ cup root vegetables, washed and thinly sliced
¾ cup round vegetables, washed and thinly sliced
¾ cup leafy vegetables, washed and thinly sliced
We usually choose 2 of the above 3 categories.
Pinch of sea salt
Spring water
You can serve it with rice vinegar or lemon slices, or a tahini dressing.