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Stir-fried fiddleheads

Yield: 4 Servings

Ingredients:

• 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 ts Soy Sauce
• 1 tb Oyster Sauce

Instructions:

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)

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