Fiddlehead and Shrimp Stir-Fry
- Lactose free
- Low calorie
- Easy recipes
At first, it might seem surprising that something as downright Canadian as the fiddlehead takes so well to this simple Chinese preparation, but food, after all, crosses all borders. Serve this as a main dish or side.
Ingredients
- 8 oz (250 g) peeled deveined whole small shrimp or medium shrimp (Substitute large shrimp, halved lengthwise)
- 2 tsp (10 mL) Chinese rice wine (Substitute dry sherry or sake)
- 1/2 tsp (2 mL) finely grated fresh ginger
- 1/4 tsp (1 mL) (approx) salt
- 1 lb (500 g) fiddleheads
- 2 tbsp (30 mL) peanut oil or vegetable oil
- 2 shallots, thinly sliced
- 1/2 cup (125 mL) chicken stock
- 1-1/2 tsp (7 mL) cornstarch
- Pinch white pepper
Preparation
Mix shrimp with wine, ginger and a pinch salt. Refrigerate for 10 to 60 minutes; drain.
Meanwhile, in boiling salted water, cook fiddleheads until almost tender, 5 to 8 minutes. Drain, rinsing off any brown bits; chill under cold water. Drain well, shaking out any excess water.
In wok or skillet, heat oil over high heat; fry shallots until they just begin to brown. Add shrimp; stir-fry until shrimp are pink all over. Add stock; bring to boil. Add fiddleheads and 1/4 tsp/1 mL of the salt; stir-fry until fiddleheads are tender and shrimp are cooked through, 1 to 2 minutes.
Mix cornstarch with 1 tbsp/15 mL water; stir into fiddlehead mixture. Bring to boil. Stir in pepper.
Makes 2 to 4 servings.
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