Stir-fried Fiddlehead Ferns Recipe

Name: Stir-fried Fiddlehead Ferns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fiddlehead ferns (about 4 cups); Salt; 2 tablespoons worth of garlic cloves; 4 to 10 small, fresh Thai chilies, depending on your tolerance for heat; 2 tablespoons neutral oil (see note); 2 tablespoons cooking oil; 2 tablespoons fish sauce (Tiparos or Squid brands are good and common); 4 tablespoons oyster sauce, preferably a Thai brand like Maekhrua (see note); 1 tablespoon superfine sugar; 1/4 teaspoon MSG (see note); Freshly ground white pepper to finish; 1/2 cup pork stock.

Servings: persons

1 pound fiddlehead ferns (about 4 cups)
Salt
2 tablespoons worth of garlic cloves
4 to 10 small, fresh Thai chilies, depending on your tolerance for heat
2 tablespoons neutral oil (see note)
2 tablespoons cooking oil
2 tablespoons fish sauce (Tiparos or Squid brands are good and common)
4 tablespoons oyster sauce, preferably a Thai brand like Maekhrua (see note)
1 tablespoon superfine sugar
1/4 teaspoon MSG (see note)
Freshly ground white pepper to finish
1/2 cup pork stock.

1
Clean the fiddleheads by soaking them in cold water and shaking them dry in a colander.
2
Trim the stem of each within an inch or two of the curled top.
3
Slip off any slimy brown skin.
4
Pick over for sticks, dirt and bugs.
5
(Hey, theyre wild!)
6
Bring a large pot of water to a boil and salt it well.
7
Smash the garlic and chilies into a rough, lumpy paste in a mortar and pestle.
8
Blanch the ferns for a minute or two.
9
Meanwhile, heat the oils in a wok or wok-style pan over medium heat.
10
Add garlic and chilies and cook until fragrant but not brown.
11
Take the ferns out of the blanching water, shake them dry in a colander for a few seconds (a little water is not a problem) and toss into the wok.
12
Crank the heat all the way up.
13
Stir-fry for a minute, add the fish sauce, stir-fry again for a few seconds, then add the oyster sauce, sugar, MSG and white pepper.
14
Stir-fry for a few more seconds, then add the stock and cook until sauce is thicker than water but nowhere near a glaze.
15
Serve on a large platter or in a shallow bowl.
16
Eat hot.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound fiddlehead ferns (about 4 cups), Salt, 2 tablespoons worth of garlic cloves, 4 to 10 small, fresh Thai chilies, depending on your tolerance for heat, and more.

Yes, Stir-fried Fiddlehead Ferns falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stir-fried Fiddlehead Ferns

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions