Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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