Best 5 Fiddleheads Stir Fry Recipes
Fiddleheads, the tightly coiled fronds of young ferns, are a springtime delicacy highly valued for their unique flavor and texture. When cooked properly, these tender fiddleheads transform into a delectable dish, offering a burst of earthy goodness in every bite. They can be sautéed, steamed, or stir-fried, each method highlighting their unique qualities. Stir-frying fiddleheads is an especially popular technique, as it allows them to retain their vibrant green color and delicate crunch while infusing them with a symphony of flavors. In this article, we will guide you through the process of preparing a delectable fiddleheads stir-fry, providing step-by-step instructions and introducing you to the key ingredients and techniques that will elevate your dish to culinary excellence.
Here are our top 5 tried and tested recipes!
SAUTEED FIDDLEHEADS
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
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
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
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
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
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
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
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
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
Tips:
- Choose fresh fiddleheads: Look for fiddleheads that are tightly coiled and have a vibrant green color. Avoid any that are brown or wilted.
- Clean fiddleheads thoroughly: Rinse fiddleheads thoroughly under cold water to remove any dirt or debris. Then, trim the ends of the fiddleheads and remove any brown or damaged leaves.
- Cook fiddleheads properly: Fiddleheads can be boiled, steamed, or sautéed. Boiling is the most common method, but steaming or sautéing will preserve their delicate flavor and texture.
- Don't overcook fiddleheads: Fiddleheads should be cooked until they are just tender, but still have a slight crunch. Overcooking will make them tough and rubbery.
- Add fiddleheads to your favorite dishes: Fiddleheads can be added to stir-fries, salads, soups, and omelets. They can also be used as a side dish or as a garnish.
Conclusion:
Fiddleheads are a delicious and versatile spring vegetable that can be enjoyed in a variety of dishes. With their unique flavor and texture, fiddleheads are sure to add a touch of elegance to your next meal. So next time you're looking for a new and exciting ingredient to try, be sure to give fiddleheads a try. You won't be disappointed!
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