Fern Stir Fry
  • 1 pound Royal Fern (Zenmai Mizuni)*
  • 1 tablespoon canola oil
  • 3½ tablespoons soy sauce
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • ½ teaspoon sugar
  • ⅛ teaspoon freshly ground back pepper
  • 2 stalks green onions, finely chopped or julienned
  • 1 teaspoon roasted sesame seeds
  • 1 teaspoon sesame seed oil
Cooks Note
  • *available in Asian market in the refrigerated section.
  • If using dried bracken (gosari): Soak in water for 2 to 3 hours or overnight. Cover with water in a pot and bring it to a boil and simmer for about one hour or until tender. Drain and rinse in cold water. Trim off the tough stalks and discard. Cut to 3 inch sections.
  1. Rinse the fern in cold water and drain in a colander.
  2. Cut the fern or gosari into 3 to 4 inch sections.
  3. Mince the garlic and finely chop or julienne the green onions.
  4. Heat a pan or a wok on medium high to high heat. When the pan is hot, add the oil.
  5. When the oil is hot, Add the fern and sauté for 1 to 2 minutes.
  6. Add the garlic and continue to sauté for 15-20 seconds.
  7. Add the soy sauce, freshly ground pepper, sugar and sauté on high heat for 3-4 minutes stirring constantly. Most of the liquid should be absorbed and the fern should be glistening.
  8. Add green onions, sesame oil and sesame seeds. Quickly toss to combine and turn off the heat. Transfer to a serving dish. Sprinkle with green onion slices and sesame seeds on top for garnish.
  9. Serve side by side with Korean Spinach Salad and Soy Bean Sprouts Salad. Use as one of the toppings for Bibimbop.
Recipe by Not Just Rice at http://notjustrice.com/fern-stir-fry/