Fiddleheads Stir Fry Recipes

SAUTEED FIDDLEHEADS

Steps:

• Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

FIDDLEHEADS STIR FRY

Steps:

• 1. Brown garlic in olive oil in a frying pan/wok 2. Add Fiddleheads to pan; toss well 3. Add water; steam for 2 minutes 4. Add oyster sauce, soy sauce and rice wine; toss well. 5. Saute for 2-4 minutes, until sauce is reduced to 2/3 of original volume. It should still be crisp, but not taste undercooked. 6. Remove from heat and serve.

FIDDLEHEAD FRY

Steps:

• Wash fiddleheads and set to boil in water for 15 minutes. Fry 1 cm cubes of paneer cheese or extra firm tofu in olive oil in a large frying pan. Flip when one side is browned, then add sliced mushroom, shallot (cut into eighths vertically, not too small), salt and pepper. Once fiddleheads are soft, drain, and add to pan with other ingredients. Stir-fry for several minutes, then serve topped with lemon juice.

SALMON AND FIDDLEHEAD STIR-FRY

Steps:

• Clean and cook fiddleheads. Cut salmon into bite-size pieces; toss with garlic, ginger, salt and pepper.
• Heat oil in a wok or large skillet over high heat. Add salmon and stir-fry until lightly browned. Add fiddleheads and stir-fry for two minutes. Add wine and cook, stirring, until liquid is reduced by half. Stir in teriyaki sauce. Dissolve cornstarch in water and add to wok to thicken and glaze mixture. Serve over rice.