Fiddleheads
1 clove garlic; sliced thin
1 shallot; sliced thin
2 tablespoon fresh ginger; sliced thin
1 1/2 tablespoon olive oil
1 tablespoon hot water
1 teaspoon tamari (soy sauce)
1 tablespoon mirin
1 tablespoon butter
1 cup cherry or grape tomatoes; whole
Clean fiddleheads and remove the brown skin. Trim the ends. Slice garlic, shallot and ginger. Heat a fry pan or wok almost to smoking and swirl in the oil. Add the garlic, scallion and ginger and stir-fry until onions begin to brown. Add fiddleheads; stir-fry for 30 seconds. Add mirin, hot water and tomatoes. Cook the ferns for 1 to 2 minutes, or until still crisp yet tender. The tomatoes should just heat through. Stir in tamari and butter and cook for 20 seconds. Serve at once.
