How to cook bracken fried

In cooking, only young shoots of bracken are used, as they are the most tender and taste like forest mushrooms. The bracken is harvested in May for a fairly short time - 3-4 weeks. At the same time, young shoots deteriorate quickly enough, therefore, in order to enjoy the taste of this exotic plant all year round, it is salted in a very large amount of salt.

You can buy salted fern at the market, in stores or pickle yourself. The main feature in its use is that the stems need to be soaked well in a large amount of water. This will save the finished dish from excessive salt, which is in preservation.

First of all, soak the fern shoots in water. Change the water several times, pouring another one. Leave the soaked stems overnight, then drain the salt water and spread the fern on a paper towel to dry it. Then carefully peel the stems and cut into bars about 5 cm long . Put the chopped fern in a bowl.

Peel, rinse and chop the garlic with a grater or garlic press. In a separate bowl, mix the crushed garlic, soy sauce and sesame oil. Add salt and pepper. Mix the mixture well and pour it over the pieces of fern in a bowl.

Heat a wok pan and, without adding any oil, pour out the contents of the bowl with the fern. Over high heat, stirring continuously, fry the pickled fern for 5 minutes.

Add a wok of water to the pan, reduce the heat to medium, cover with a lid and continue cooking the fern for another 10 minutes. During this time, the stems will become softer and more tender to the taste.

Remove the lid from the pan to evaporate the remaining water. As soon as the liquid in the pan evaporates, remove it from the heat.

Put the fried fern in a beautiful dish, decorate with black (you can use ordinary) sesame seeds and serve. Bon appetit!