- 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
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.
Mince garlic and ginger root.
Heat a wok almost to smoking and add olive oil.
Add the garlic, scallion (ramps or wild onions) and ginger and stir-fry for 10 seconds.
Add fiddleheads; stir-fry for 30 seconds.
Stir in soy sauce and oyster sauce and cook for 20 seconds. Season with chili flakes, salt and pepper to taste. Serve while warm.
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