Menu Enter a recipe name, ingredient, keyword...

Fiddlehead and Shrimp Stir-fry

By

Google Ads
Rate this recipe 5/5 (1 Votes)

Ingredients

  • 8 oz shrimp peeled
  • 2 tsp Chinese rice wine (dry sherry or sake)
  • 1/2 tsp finely grated fresh ginger
  • 1/4 tsp salt
  • 1 lb fiddleheads
  • 2 tbsp vegetable oil
  • 2 shallots, thinly sliced
  • 1/2 c chicken stock
  • 1 1/2 tsp cornstarch
  • pinch white pepper

Details

Servings 2

Preparation

Step 1

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 salt, stir-fry until fiddlehads are tender and shrimp are cooked through, 1 to 2 minutees.
Mix cornstarh with 1 tbsp water, stir into fiddlehead mixture. Bring to boil. Stir in pepper.

You'll also love

Review this recipe

Art's Curried Shrimp Steamed Clams w/ Shrimp