| 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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