Stir-Fried Fiddlehead Fern with Dried Shrimp

Name: Stir-Fried Fiddlehead Fern with Dried Shrimp
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 400 g Fiddlehead fern (trim away old stems, blanch in boiling water, cut into 6 cm segments); 50 g Soaked dried shrimp (after soaking, wash; steam with cooking wine and water until soft); 2 g Fine salt; 15 g Cooking wine; 20 g Sugar; g Fermented black beans (original reads "chi ke", likely corrupted/fragmentary); 2 g MSG; 10 g Ginger (peeled, washed, finely minced); 10 g Water starch slurry; 50 ml Chicken broth; 5 g Ground chili; 10 g Soy sauce; 5 g Sesame oil; 15 g Sesame seeds (roasted)

A Korean-style stir-fried wild vegetable dish featuring fiddlehead fern and dried shrimp—tender, silky, and delicately fragrant.

35 min

Easy

0 favorites

Stir-Fried Fiddlehead Fern with Dried Shrimp

Ingredients

Fiddlehead fern (trim away old stems, blanch in boiling water, cut into 6 cm segments) 400 g

Soaked dried shrimp (after soaking, wash; steam with cooking wine and water until soft) 50 g

Fine salt 2 g

Cooking wine 15 g

Sugar 20 g

Fermented black beans (original reads "chi ke", likely corrupted/fragmentary) g

MSG 2 g

Ginger (peeled, washed, finely minced) 10 g

Water starch slurry 10 g

Chicken broth 50 ml

Ground chili 5 g

Soy sauce 10 g

Sesame oil 5 g

Sesame seeds (roasted) 15 g

Instructions

Step 1

Trim the old stems from the fiddlehead ferns, blanch in boiling water, then cut into 6 cm segments.

Step 2

After soaking the dried shrimp, wash them and place in a ceramic bowl. Add the cooking wine and a little water, then steam over a steamer until soft.

Step 3

Peel the ginger, wash, and finely mince. Set aside for later use.

Step 4

Heat a wok and pour in the soybean oil. When the oil reaches about 50% heat, add the minced ginger and ground chili and fry until fragrant. Add the fiddlehead ferns and briefly stir-fry, then pour in the steamed shrimp along with its steaming liquid. Add the fine salt, sugar, and soy sauce and stir to combine. Pour in the chicken broth and bring to a boil. When the ferns soften slightly (do not overcook), stir in the MSG, thicken with a light slurry of water starch, drizzle with the sesame oil, and remove from the heat. Transfer to a serving plate, sprinkle the roasted sesame seeds evenly over the top, and serve.