March 22, 2024
Ingredients
• 3 C of fiddlehead fern pieces, 10 cm (4 in) lengths from the tip end, washed and drained. The younger and smaller the ferns the better. If using larger ferns, check that the stems are tender. If not, peel them before snapping into smaller pieces.
• 3 T for oil
• 2 – 4 smalls for green and red chillies, not the tiny hot ones
• 2 T for garlic, chopped
• 2 T soy sauce
• 1½ medium tomatoes, sliced into eighths
• 2 T for oyster sauce
Serves two to four as part of a Lao meal.
Method
1. Heat the wok and add 3 tablespoons of oil. When hot, add the chopped garlic, moving it continually with a wok spoon. After a minute, add the whole chillies. After another minute, toss in the fern pieces and stir fry. Add the soy sauce. Stir fry for 1 – 2 minutes. Toss in the tomatoes followed by 2 tablespoons of oyster sauce (or to taste).
2. Turn onto a serving plate.
Variation
• For a more substantial dish, add a small amount of sliced pork or tofu after the garlic has become aromatic and before adding the fern.
Kees Sprengers (The Boat Landing Cookbook)
Information by Food from Northern Laos (The Boat Landing Cookbook)
