Fiddlehead Cashew Stirfry

Posted on May 6, 2010 | Listed under: Recipe of The Week (2010)
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Recipe for May 8th 2010
Ingredients:
2 cups fresh fiddleheads
1 cup snow peas
1 cup diced carrots (coins)
1 cup fresh bean sprouts
1/2 cup sliced mushrooms
1/2 cup raw cashews
1 Tbsp butter or oil (butter is richer)
1 tsp fresh ground ginger root
Garlic & Tamari soy sauce to taste
Instructions:
Wash and prepare the fiddleheads by removing the fuzzy fronds and cutting off any dry ends. Prepare other vegetables and ginger. Preheat butter or oil in wok, medium heat. Stir-fry the fiddleheads for 10-12 minutes until the fiddleheads take on a vibrant green shade and are soft (fully cooked, not crunchy!). Cook longer if the fiddleheads are at all crunchy. Add carrots, peas, mushrooms, cashews, ginger garlic and soy sauce. Add bean sprouts last. Cook another 1-2 minutes until all veggies are cooked but not too soft.
Serve with rice.
Enjoy
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