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 peas, baby spinach, and fiddleheads. Szechuan (a.k.a. Sichuan) peppercorns add a layer of complexity to this dish with a pleasing citrus flavour and a slight numbing heat. They can be found in specialty spice stores, but if you can’t find them you can still enjoy the gingery-garlicky, spicy heat of the other ingredients.

Fiddlehead facts

Fiddleheads are recognizable by their tightly wound coiled shape. The young shoots of the ostrich fern, they’re a foraged plant and often available at farmers’ markets or specialty grocery shops. Their flavour is often compared to green beans or asparagus with a sweet, grassy taste. Look for fresh fiddleheads with tight spirals. If any papery covering remains, it should be removed prior to cooking.

Due to the risk of foodborne illness, fiddleheads should always be cooked prior to eating. Even when sautéing, it’s recommended to boil or steam them first.