Recipe - Stir-Fried Fiddleheads

1 pound Fiddlehead Ferns
1 Clove Garlic, minced
1 Scallion, minced
2 teaspoon Fresh Ginger Root, minced
1 One half tablespoon Vegetable Oil
1 tablespoon Hot Water
1 teaspoon Soy Sauce
1 tablespoon 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 stirfry for 10 seconds. Add fiddleheads (drained, if using
canned); stirfry 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 071594 (1445)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini