Szechuan Fiddleheads Serves 4-6

1 pound fiddleheads, blanched
2 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon + 1 teaspoon sesame oil
3 tablespoons soy sauce
2 teaspoons chilli paste
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
½ teaspoon Szechuan peppercorns
2 teaspoons dried shrimp*, chopped
2-3 scallions, thinly sliced

In a large frying pan or wok, warm 1 tablespoon sesame oil over medium heat. Add garlic and ginger to pan and cook until soft and fragrant. Add soy sauce, brown sugar, chilli paste, rice wine vinegar, Szechuan peppercorns and shrimp. Bring sauce up to a simmer then add fiddleheads. Cook until the sauce has thickened and coated the fiddleheads. Remove from heat and add the sliced scallions and 1 teaspoon of sesame oil. Serve warm.

*dried shrimp may be omitted if you prefer. To make a heartier dish, a ½ pound minced (and cooked) pork or tofu may be added.