Fiddlehead Cashew Stirfry

Fiddlehead Cashew Stirfry




Fiddlehead season is short and sweet, just like this recipe!

New Brunswickers love their fiddleheads. Traditionalists will say all you need to do is boil the lovely green shoots and serve them with melted butter. And that’s a tasty treat, for sure. But sometimes it’s fun to be a little creative. That’s where this recipe comes in!

Before we begin; a reminder that Health Canada cautions people about improper cleaning and cooking of fiddleheads.

For a great how-to guide on foraging for your own fiddleheads, including tips on proper cleaning and preparation, check out this great post Heather Allaby wrote for Tourism Fredericton.

Fiddlehead Cashew Stirfry

  • 2 cups fiddleheads
  • 1 cup carrots, julienne
  • 1 cup red pepper, julienne
  • 1 cup bean sprouts
  • ½ cup cashews
  • 1 tbsp butter
  • 1 tsp ginger
  • 1 clove garlic, crushed
  • soya sauce

Following Health Canada guidelines, cook fiddleheads in a generous amount of boiling water for 15 minutes, or steam them for 10 to 12 minutes until tender.

In a large pan, melt butter over medium heat.

Add garlic, ginger, and soya sauce

Add fiddleheads; stir fry for about 5 minutes.

Add carrots and cashews. Stir fry for about 2 minutes.

Add bean sprouts. Stir fry for about 1 minute.

Serve with rice or over thin noodles.

What’s your go-to fiddlehead recipe? Share your favourite ones below! Check out our Traditional New Brunswick Fiddlehead Soup recipe, too!



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