Culinary Delight from Jiangnan: Stir-Fried Fiddlehead Ferns with Cured Meat

Fiddlehead ferns are hard to clean and usually need to be washed three or four times. The final wash must be done individually to ensure they are thoroughly cleaned.

Use an appropriate amount of cured meat, cut into small pieces, and chop the dried chili peppers into small bits.

Heat some oil in a pan; a little goes a long way. Add the chopped cured meat and stir-fry until the fat is rendered out and the meat is lightly crispy. If it appears dry, add a bit more oil. The dish tastes better with more oil. Once the cured meat is nearly done, add the dried chili peppers to release their fragrance.

Add the cleaned fiddlehead ferns (I used water fiddlehead ferns, which do not require blanching) and stir-fry continuously. At this stage, you can add a pinch of salt. Stir until they start to wilt, then add some water. Do not cover the pot; check the seasoning as the water cooks down and ensure the fiddlehead ferns are tender.

Be mindful of the cooking time; the fiddlehead ferns must be thoroughly cooked. Undercooked ferns can be slippery and unappetizing, and consuming them raw can lead to stomach issues. So be certain they are fully cooked before serving.