Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Fiddlehead Ferns |
| 1 \N | Clove Garlic, minced |
| 1 \N | Scallion, minced |
| 2 teaspoons | Fresh Ginger Root, minced |
| 1½ tablespoon | Vegetable Oil |
| 1 tablespoon | Hot Water |
| 1 teaspoon | Soy Sauce |
| 1 tablespoon | Oyster Sauce |
Clean fiddleheads and remove the skin. Trim the ends. Mince garlic, scallion and ginger.
Heat a wok almost to smoking and swirl in the oil. Add the garlic, scallion and ginger and stir-fry for 10 seconds. Add fiddleheads (drained, if using canned); stir-fry for 30 seconds. Add hot water and cook the ferns for 1 to 2 minutes, or until still crisp yet tender. Stir in soy sauce and oyster sauce and cook for 20 seconds.
Correct seasonings, adding more oyster sauce if desired. Serve at once.
Per serving: 83 calories; 4 gm protein; 5 gm carbohydrates; 6 gm fat; ⅘ gm saturated fat; 1 mg cholesterol; 117 mg sodium.
From Steven Raichlen's 05/02/90"No Time to Fiddle Around: The Season is Short for the Elusive Ostrich Fern Sprout" article in "The Washington (DC) Post." Pg. E16. Posted by Cathy Harned.
Submitted By CATHY HARNED On 07-15-94 (1445)