Shrimp, Broccoli and Fiddlehead Stirfry

I bought some fiddlehead ferns (cuz they look so cool!) but then waited too long to use them—so I needed a quick way to incorporate them into a meal and figured stir fry was a pretty safe bet. Luckily, it turned out halfway decent!

You'll need:
1 clove of garlic
Lemongrass
1 tsp. ginger (fresh or candied)
1 bunch of broccoli
1c fiddlehead ferns
1 onion
1 red bell pepper
14 shrimp
Fish sauce
Soy sauce
Sesame oil
Mirin
Red chili pepper flakes

Thoroughly clean the fiddleheads, chop the broccoli and onion, mince the garlic, and prep your shrimp. In a wok, heat up a small amount of oil and add in the garlic, stirring for 30 seconds. Toss in the onion, lemongrass and ginger and cook for a minute or two, stirring constantly. (Once stuff begins to stick, you can add a splash of the sauces or water, so as not to go overboard with oil.) Then, add in your fiddleheads—you need to make sure these cook all the way through, so give them a few minutes, covered if needed, to get them cooked most of the way before adding in your broccoli. Once the fiddleheads are almost fork tender, add in the broccoli and red bell pepper and cook just until they get that bright color, but still have a bit of crunch. Add in the shrimp, the sauces if you haven't added them yet, and a couple shakes of red chili pepper flakes for kick. Cook until the shrimp is done (4 minutes tops) and enjoy! Makes two 27g servings.