Hey guys. I’m here with a quick recipe for a seasonal treat that shows up this time of year – Fiddleheads! This Spring Fiddlehead & Beef Stirfry is quick and easy to put together and looks impressive too. Fiddleheads are the tender frond ends on ferns, and they’re delicious! They have a flavour similar to baby asparagus.
You will need:
- 2 cups fiddleheads, trimmed and washed; pat dry.
- 4 mini cucumbers, sliced
- 1 lb beef sirloin tips, or stir fry meat of your choice.
- Soy-free seasoning sauce – I used Tamarind
- Salt and pepper
- Garlic powder
Everything in the wok; season to taste. Fry until the meat is cooked to your liking, and the fiddleheads are fork tender. Easy huh?
PS: Sometimes I flash boil them first; it’s important to make sure they’re cooked or you could get sick! Never eat fiddleheads raw.Like this post? Pin it to your recipe boards!