1 lb fiddlehead ferns
1 clove garlic, minced
1 scallion, minced
2 tsp fresh ginger root, minced
1 1/2 tbsp vegetable oil
1 tbsp hot water
1 tsp soy sauce
1 tbsp oyster sauce
A Recipe for
Stir-Fried Fiddleheads
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The bagel, an unsweetened doughnut with rigor mortis. |
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This Recipe for Stir-Fried Fiddleheads is one of thousands in the Recipes-to-go Asian Cookbook.
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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
This is a recipe for Stir-Fried Fiddleheads from the recipe cookbook of Recipes-to-go (Asian)
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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)
Serves: 4
Stir-Fried Fiddleheads Recipe brought to you by Recipes To-Go