16 May 2013 08:47 pm

Kung Pao Fiddleheads

Based on the recipe for kung pao chicken from The Chinese Takeout Cookbook, by Diana Kuan
Read my post about this recipe

Kung Pao Fiddleheads8 oz fiddleheads, thoroughly cleaned in cold water, long tails removed
8 to 10 dried, red hot chilies
¼ cup shelled, unsalted dry-roasted peanuts, papery husks removed
3 scallions white parts only, thinly sliced
1 teaspoon minced ginger
2 garlic cloves, minced
2 tablespoons oil suitable for stir frying, such as peanut oil or canola oil

Sauce:
1 tablespoon Chinese wine
1 teaspoon soy sauce
1 teaspoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 teaspoon cornstarch
½ teaspoon Sichuan pepper

Stir together the sauce ingredients until the sugar and cornstarch are thoroughly dissolved. Set aside

Heat a wok or large skillet over medium high heat. Add oil and swirl to coat the bottom and sides of the pan. Add peppers and stir-fry until slightly browned and charred, about 30 seconds.  Increase heat to high and add scallions, ginger, and garlic. Stir-fry 30 seconds longer. Add fiddleheads and stir fry until tender crisp, about 2 minutes. Add sauce and stir to coat all ingredients, then add peanuts and cook for one or two minutes longer. Serve immediately with white or brown rice.

3 Responses to “Kung Pao Fiddleheads”

  1. on 16 May 2013 at 8:54 pm 1.Dave's Kitchen » Kung Pao Fiddleheads said …

    [...] Kung Pao Fiddleheads [...]

  2. on 16 May 2013 at 9:02 pm 2.Dave's Kitchen » Kung Pao Fiddleheads said …

    [...] Read the Recipe for kung pao fiddleheads I would love to tell you how cooking with fiddleheads brings the qi of wood, the element of spring, into your food. I’d love to say how traditional Chinese medicine aligns spring with the cleansing powers of the body’s liver meridian, and that the early, bitter-tasting foods of the new season aid in the cleaning and rejuvenation of the body and spirit. [...]

  3. on 24 Jun 2013 at 12:45 pm 3.Kung Pao Bacon - Appetite for China said …

    [...] to chicken, I’ve used it for shrimp, tofu, and brussels sprouts. My friend Dave even made Kung Pao Fiddleheads when fiddlehead ferns were in season last [...]

Trackback This Post | Subscribe to the comments through RSS Feed

Leave a Reply