1/4cupramps, wild onions or scallions thinly sliced
2tsp.Fresh Ginger Rootminced
2tbsp.olive oil
2tbsp.oyster sauce
1tbsp.soy sauce
2tbsp.rice wine
Chili flakes
Salt and Pepperto taste
Instructions
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.