Fiddlehead and Hot Pepper Stir-Fry
Fiddlehead and Hot Pepper Stir-Fry

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 500 mL (2 cups) fiddleheads
  2. 15 mL (1 tbsp.) oil
  3. 15 mL (1 tbsp.) butter
  4. 1 garlic clove
  5. 15 mL (1 tbsp.) hot pepper (e.g. Finger Hot, Jalapeno, Fresno)
  6. 1 lemon, zest only
  7. To taste, salt and pepper

Directions

  1. Sort fiddleheads, discarding any that have unrolled.
  2. Place in a plastic bag and shake vigorously to remove brown husk covering them.
  3. Rinse fiddleheads thoroughly in lots of water. Trim off any brown tips with a knife. In a large saucepan of boiling water, cook fiddleheads for 15 minutes, or until tender.
  4. Drain and reserve. Heat oil and butter in a skillet over medium-high heat; add garlic and hot pepper. Cook for 1 minute.
  5. Add fiddleheads and continue cooking for 2 minutes, stirring to coat well with butter mixture.
  6. Add lemon zest. Season with salt and pepper to taste and stir. Serve as a side dish for grilled meat.

VARIATION: Replace oil and butter by toasted sesame oil, and replace hot pepper by gingerroot. Omit lemon zest and sprinkle with fresh coriander instead.

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