Beef Stir-Fry with Fiddleheads and Spring Vegetables - alive magazine

Name: Beef Stir-Fry with Fiddleheads and Spring Vegetables - alive magazine
Ingredients: 6 oz (170 g) stir-fry beef; 2 Tbsp (30 mL) low-sodium soy sauce or tamari; 2 Tbsp (30 mL) low-sodium chicken broth; 1 tsp (5 mL) honey; 1/4 tsp (1 mL) dried red pepper flakes; 1 tsp (5 mL) cornstarch; 4 green onions; 1/2 tsp (2 mL) Szechuan peppercorns (optional); 2 Tbsp (30 mL) sesame oil; 1 Tbsp (15 mL) finely diced gingerroot; 2 garlic cloves, peeled and finely diced; 4 oz (113 g) snow peas; 2 cups (500 mL) baby spinach; 1/2 lb (225 g) fiddleheads, precooked in boiling water for 10 minutes, and drained (see tip)

www.alive.com

A simple stir-fry is a quick and easy meal that makes the most of fresh vegetables. This spring-inspired stir-fry leans on spring onions, the first fresh snow…

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Ingredients

6 oz (170 g) stir-fry beef
2 Tbsp (30 mL) low-sodium soy sauce or tamari
2 Tbsp (30 mL) low-sodium chicken broth
1 tsp (5 mL) honey
1/4 tsp (1 mL) dried red pepper flakes
1 tsp (5 mL) cornstarch
4 green onions
1/2 tsp (2 mL) Szechuan peppercorns (optional)
2 Tbsp (30 mL) sesame oil
1 Tbsp (15 mL) finely diced gingerroot
2 garlic cloves, peeled and finely diced
4 oz (113 g) snow peas
2 cups (500 mL) baby spinach
1/2 lb (225 g) fiddleheads, precooked in boiling water for 10 minutes, and drained (see tip)