| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dishes, Kooknet | 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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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