STIR-FRIED FIDDLEHEADS

      Title: STIR-FRIED FIDDLEHEADS
  Categories: Side dishes, Kooknet
       Yield: 4 Servings
  
       1 lb Fiddlehead Ferns
       1    Clove Garlic, minced
       1    Scallion, minced
       2 ts Fresh Ginger Root, minced
   1 1/2 tb Vegetable Oil
       1 tb Hot Water
       1 ts Soy Sauce
       1 tb 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 stir-fry for 10 seconds. Add fiddleheads
   (drained, if using canned); stir-fry 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   07-15-94 (1445)
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