Instructions: Place the barley in a medium pot; add water and bring to a boil. Reduce heat to simmer, cover and cook for 40 minutes or until all the water is absorbed. Refrigerate for at least 1 hour.

Heat the oil in a large skillet or a wok. Add scallions, celery, carrots, and daikon; saute.

When vegetables are tender, add barley. Toss them all together and heat.

Sprinkle with soy sauce, shaking it across the pan to cover the barley mixture. Toss to mix.

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