We've been going a bit fiddlehead crazy here in the Test Kitchen, now that they're in season, and hopefully you are at home, too! And now that you know how to harvest them and how to clean and store them, you're probably looking for fun fresh ways to use them. How about a pork, fiddlehead and black bean stir-fry? It's easy, seasonal and perfect for a weeknight dinner.  

• Start by cooking 450 g trimmed, cleaned fiddleheads in a large saucepan of boiling water until they're tender, about 8 minutes; drain, rinse under cold water and set aside
• Meanwhile, thinly slice an onion, 3 cloves of garlic, a hot red finger pepper and mince up about 1 tbsp of fresh ginger
• Slice up a trimmed pork tenderloin; for bonus points, velvet it first with an egg yolk, 1 tbsp cornstarch, 1 tbsp rice vinegar and a drizzle of sesame oil and set aside
• Whisk together a little homemade stir-fry sauce, consisting of 1/4 cup black bean garlic paste, 3 tbsp water, 1 tbsp oyster sauce and 1/4 tsp granulated sugar; set that aside, too
• Heat a large wok over high heat; drizzle in a little oil and stir-fry the pork, in batches, until no longer pink, removing to plate
• Stir-fry the onion for 2 minutes; add in the garlic, red pepper and ginger and stir-fry for another 2 minutes
• Add your stir-fry sauce, the cooked fiddleheads and return the pork and any accumulated juices back into the wok
• Stir-fry until the sauce is thick and everything's bubbling hot, about 2 minutes

Garnish with a little  chopped fresh cilantro and serve with hot cooked  rice or noodles Recipe and photography: Annabelle Waugh