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fiddlehead stir-fry recipe with sauteed shrimp on green plates with white sesame seeds and red pepper flakes sprinkled on top

Fiddlehead Fern Recipe Stir-Fry with Garlic Ginger Shrimp

A sizzling, ginger and garlic stir-fry with seasonal fiddlehead ferns and shrimp over quick cooking rice noodles.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course dinner, Lunch, Main Course
Cuisine Chinese
Servings 2 Servings
Calories 353 kcal

Equipment

  • 1 Frying Pan

Ingredients
  

Blanch Fiddleheads

  • 1 Bowl of ice water several 7-10 ice cubes in large bowl with about 2 cups of water poured over
  • 1/2 Pound Fresh Fiddlehead Ferns

Fiddlehead Shrimp Stir-Fry

  • 10 Medium Shrimp
  • 2 cloves Garlic
  • 1 tsp Ginger
  • 1 tsp soy sauce or coconut amino
  • 1 tbsp Vegetable or Olive Oil
  • 1 tbsp Water
  • 4 oz Rice Noodles, or half a pack of a normal sized rice noodles any size will do, I prefer medium, but feel free to use what you have on hand
  • 1 tsp Toasted Sesame Oil
  • Sesame Seeds garnish
  • Red Pepper Flakes garnish

Instructions
 

Blanching Fiddleheads

  • Firstly, blanch your fiddleheads to remove any unknown toxins. To do this fill a sauce pan with 3 cups of water and bring to a boil. Boil 5 minutes and strain. Immediately dump fiddleheads into a bowl of ice water. this will not only remove the toxin, but the ice bath will shock the fiddleheads into remaining a vibrant, green color.

Fiddlehead Shrimp Stir-Fry

  • Peel and finely mince garlic and ginger, set aside
    minced ginger and garlic on wooden cutting board
  • Heat frying pan to medium heat and add tablespoon of oil.
  • Add ginger and garlic to hot pan, I prefer to scrap my ginger and garlic into the pan using the same knife I used to chop the ingredients, I find that helps cut down on dishes that need to be cleaned.
  • Next add the shrimp to the frying pan and let sizzle up until the shrimp turn a light pink color.
  • While shrimp cook, cook noodles in a separate small saucepan, until just al dente.
  • Add 1 tablespoon water, soy sauce or aminos whichever you are using, and stir. Cook for 3 more minutes, until water is cooked down.
  • Add Fiddleheads and lightly toss to incorporate.
  • Strain the rice noodles and add to the frying pan along with the toasted sesame oil. Mix into the stir-fry and place equal portions into 2 separate plates. Sprinkle with sesame seeds and red pepper flakes and enjoy!

Nutrition

Serving: 2servingCalories: 353kcalCarbohydrates: 53gProtein: 19gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 81mgSodium: 128mgPotassium: 568mgFiber: 4gSugar: 1gVitamin A: 4102IUVitamin C: 31mgCalcium: 74mgIron: 2mg
Keyword fiddlehead ferns recipe, fiddlehead recipe, quick lunch, shrimp stir-fry, stir-fry
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