BEEF AND FIDDLEHEAD STIR-FRY RECIPE

The flavor of the beef complements the earthiness of the fiddleheads. If fiddleheads are not available, substitute asparagus stalks. To blanch fiddleheads, clean and add to boiling salted water for 2 minutes, drain and refresh.

8 oz (250 g)  - sirloin steak
2 tbsp (25 ml)  - white wine
1 tsp (5 ml)  - sugar
1 tbsp (15 ml)  - soy sauce
1 tbsp (15 ml)  - grated ginger root
1 tbsp (15 ml)  - cornstarch
2 tbsp (25 ml)  - vegetable oil
2 cups (500 ml)  -  blanched fiddleheads
1/2 cup (125 ml)  - chicken stock
1 tbsp (15 ml)  -  rice vinegar
1 tbsp (15 ml)  - oyster sauce
1 tbsp (15 ml)  - cornstarch mixed with 1 tbsp (15 ml) water
1 tsp (5 ml)  - sesame oil
1 green onion, finely chopped

1. Trim beef, and slice against the grain into thin slices.

2. Whisk together wine, sugar, soy sauce, grated ginger root and corn¬starch in a bowl. Add beef and marinate for 30 minutes.

3. Heat oil in a wok or skillet on high heat. When oil is very hot drain meat and add. Do not crowd the pan. Work in batches, if necessary. Stir-fry until cooked on the outside but rare in middle, about 35 seconds per batch. Remove meat and reserve.

4. Add fiddleheads to oil and stir-fry 1 minute. Stir in stock, vinegar and oyster sauce. Return meat and any juice. Stir everything together and add cornstarch mixture with sesame oil and green onion. Bring to a boil, stirring until thickened. Serve over popped rice noodles.

Serves 4