Beef Stir-Fry with Fiddleheads and Spring Vegetables

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

www.deliciousliving.com

Discover the unique, grassy flavor of fresh fiddleheads—tightly wound young shoots of the ostrich fern—perfect for farmers' market dishes. Steam or boil before enjoying!

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Ingredients

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