Stir-fried fiddleheads

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)

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