Fiddleheads Stir Fry Recipes

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SAUTEED FIDDLEHEADS



Sauteed Fiddleheads image

I recently have discovered fiddlehead ferns. I could not find a recipe for them so, I made one up. These are so yummy that I can eat the whole dish in sitting! Great served with fish.

Provided by A Korean

Categories     Side Dish     Vegetables

Time 30m

Yield 6

Number Of Ingredients 6

3 cups fresh fiddlehead ferns, ends trimmed
3 tablespoons unfiltered extra-virgin olive oil
1 clove garlic, minced
½ teaspoon sea salt
½ teaspoon black pepper
1 tablespoon fresh lemon juice

Steps:

  • Bring a large pot of salted water to a boil. Cook fiddlehead ferns in the boiling water until barely tender, 7 to 10 minutes; drain.
  • Heat olive oil in a large skillet over medium-high heat. Stir in the prepared fiddlehead ferns, garlic, and the salt and pepper. Cook and stir until ferns are tinged lightly brown and tender, about 5 minutes. Remove from heat and sprinkle with lemon juice.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 3.4 g, Fat 7 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.9 g, Sodium 147.4 mg, Sugar 0.1 g

SAUTEED FIDDLEHEAD FERNS



Sauteed Fiddlehead Ferns image

Fiddleheads lend themselves to many of the same preparations as asparagus. Here they are served warm, but they also make good hors d'oeuvres served in a vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

24 freshly picked fiddlehead ferns
1 teaspoon coarse salt
Freshly ground pepper
1 tablespoon freshly squeezed lemon juice
2 to 3 tablespoons unsalted butter

Steps:

  • Remove the dry, sheathlike papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add ferns, and push them down into the water several times to clean them. Transfer to paper towel to drain.
  • On a steamer rack set over an inch of water in a saucepan, steam fiddleheads, covered, until tender, 4 to 5 minutes.
  • Melt butter in a large skillet over medium heat. Add fiddleheads, and cook 1 to 2 minutes on each side, until golden. Season with salt and pepper, and serve.

FIDDLEHEADS STIR FRY



FIDDLEHEADS STIR FRY image

Categories     Vegetable     Side     Stir-Fry     Vegetarian     Quick & Easy

Yield 1

Number Of Ingredients 7

200g Fiddleheads (washed, bottoms trimmed and discarded)
2 cloves garlic finely chopped
2 tbsp olive oil
1/4 cup water
2tbsps oyster sauce
1 tbsp soy sauce
2 tbsps rice wine

Steps:

  • 1. Brown garlic in olive oil in a frying pan/wok 2. Add Fiddleheads to pan; toss well 3. Add water; steam for 2 minutes 4. Add oyster sauce, soy sauce and rice wine; toss well. 5. Saute for 2-4 minutes, until sauce is reduced to 2/3 of original volume. It should still be crisp, but not taste undercooked. 6. Remove from heat and serve.

FIDDLEHEAD FRY



Fiddlehead Fry image

Make and share this Fiddlehead Fry recipe from Food.com.

Provided by dandelionleaf

Categories     One Dish Meal

Time 30m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 9

200 g panir (or tofu)
2 cups fiddleheads
4 large button mushrooms
1/2 shallot
1 lemon, juice of
3 cups water
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Wash fiddleheads and set to boil in water for 15 minutes. Fry 1 cm cubes of paneer cheese or extra firm tofu in olive oil in a large frying pan. Flip when one side is browned, then add sliced mushroom, shallot (cut into eighths vertically, not too small), salt and pepper. Once fiddleheads are soft, drain, and add to pan with other ingredients. Stir-fry for several minutes, then serve topped with lemon juice.

Nutrition Facts : Calories 39.7, Fat 3.5, SaturatedFat 0.5, Sodium 152.3, Carbohydrate 2.1, Fiber 0.3, Sugar 0.8, Protein 0.8

SALMON AND FIDDLEHEAD STIR-FRY



Salmon and Fiddlehead Stir-Fry image

Make and share this Salmon and Fiddlehead Stir-Fry recipe from Food.com.

Provided by Chef mariajane

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs fiddleheads
2 lbs fresh salmon, skinned and boned
2 garlic cloves, minced
1 teaspoon gingerroot, minced
salt & fresh ground pepper
2 tablespoons canola oil
2 tablespoons chicken stock or 2 tablespoons white wine
1/2 cup teriyaki sauce
1 teaspoon cornstarch
3 tablespoons cold water
cooked rice

Steps:

  • Clean and cook fiddleheads. Cut salmon into bite-size pieces; toss with garlic, ginger, salt and pepper.
  • Heat oil in a wok or large skillet over high heat. Add salmon and stir-fry until lightly browned. Add fiddleheads and stir-fry for two minutes. Add wine and cook, stirring, until liquid is reduced by half. Stir in teriyaki sauce. Dissolve cornstarch in water and add to wok to thicken and glaze mixture. Serve over rice.

Nutrition Facts : Calories 420.8, Fat 15.6, SaturatedFat 1.8, Cholesterol 118.1, Sodium 1544.8, Carbohydrate 16.6, Fiber 0.1, Sugar 4.8, Protein 55.4

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