• Arts
• Business
• Computers
• Games
• Health
• Home
• Kids and Teens
• News
• Recreation
• Reference
• Regional
• Science
• Shopping
• Society
• Sports

Stir-Fried Fiddleheads

RecipeSource: Stir-Fried Fiddleheads RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * STIR-FRIED FIDDLEHEADS Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Side dishes Kooknet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Fiddlehead Ferns 1 Clove Garlic, minced 1 Scallion, minced 2 ts Fresh Ginger Root, minced 1 1/2 tb Vegetable Oil 1 tb Hot Water 1 t Soy Sauce 1 tb 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; 0.8 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) - - - - - - - - - - - - - - - - - -

Contact Information