THE BEST WAY to forage a fiddlehead patch is to identify the adult ferns in summer, when their fronds are easily recognized, then go back in spring and pick the newly emerged fiddleheads.

One of my favorite Sichuanese dishes—a signature preparation known to even casual admirers of the spicy cuisine from southwestern China—is Dry-fried String Beans. Use fiddleheads in place of string beans for an earthy change of pace.

Prep the fiddleheads carefully. Soak in water a few minutes before rubbing off the papery sheaf with your fingers. Blanche in salted boiling water for half  a minute, then thoroughly dry with paper towels. It’s important to not overcook the fiddleheads as they will turn soft and unwind.

1 lb fiddleheads, cleaned
1/4 lb ground pork
1/3 cup peanut oil
1 tbsp garlic, diced
1 tbsp ginger, diced
10 dried red chili peppers
1/4 tsp Sichuan peppercorns, ground
2 tbsp Sichuan preserved vegetable, chopped
3 scallion bulbs, chopped
2 tsp Chinese rice wine (or dry sherry)
1 tbsp chili bean sauce
1/2 tsp sesame oil
1/2 tsp dark soy sauce
1 tsp sugar
1/4 tsp salt, or more to taste

1. Combine rice wine, chili bean sauce, sesame oil, dark soy sauce, and sugar in small bowl to make sauce. Set aside.

2. Blanche fiddleheads for 1/2 minute in boiling, well-salted water. Remove and dry thoroughly with paper towels.

3. Heat oil in wok until nearly smoking, then add fiddleheads and stir-fry for a couple minutes until beginning to blister but still firm. Remove to paper towels.

4. Pour off all but a tablespoon of oil and return to heat. Add garlic, ginger, chopped scallion bulbs, red chili peppers, preserved vegetable, and Sichuan peppercorns. Cook a minute until fragrant, then add ground pork. Stir-fry together until pork is browned. Return fiddleheads to wok, add reserved sauce, and stir-fry another minute to coat.

5. Sprinkle with salt and serve.