Fiddlehead Stirfry

Fiddlehead Stirfry

Course: Main Course, Main Dish, Side Dish
Cuisine: Chinese
Keyword: stirfry, fiddleheads
Total Time: 20 minutes
Servings: 2


  • 1 pound Fiddlehead Ferns
  • 2 garlic cloves sliced thin
  • 1/4 cup ramps, wild onions or scallions thinly sliced
  • 2 tsp. Fresh Ginger Root minced
  • 2 tbsp. olive oil
  • 2 tbsp. oyster sauce
  • 1 tbsp. soy sauce
  • 2 tbsp. rice wine
  • Chili flakes
  • Salt and Pepper to taste


  1. Remove the brown scale from the fiddleheads, trim the stem and rinse well. Put the fiddleheads in a large pot of water and simmer for about eight minutes. Drain well and set aside.
  2. Mince garlic and ginger root.
  3. Heat a wok almost to smoking and add olive oil.

  4. Add the garlic, scallion (ramps or wild onions) and ginger and stir-fry for 10 seconds.

  5. Add fiddleheads; stir-fry for 30 seconds.
  6. Stir in soy sauce and oyster sauce and cook for 20 seconds. Season with chili flakes, salt and pepper to taste. Serve while warm.