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What's "ferny vegetable" and where do I get it?

w
Warthog Dec 3, 2007 08:34 AM

Last week, I had the pleasure of eating China Star's "shredded pork with ferny vegetable". It's a fabulous dish, and much of the attraction is the flavor of the "ferny vegetable". I'd love to experiment a bit with this ingredient at home, but there's one problem - I have no idea what it is! I've looked through all my references on translation of Chinese ingredients, and I can find no clues. I don't recall seeing this item in any of the local Asian supermarkets - though I admit that I haven't looked since tasting and seeing the ingredient.

Anybody have any clues as to what other names one might find "ferny vegetable" sold under, or any places locally that you know have it?

Thanks!

  1. f
    fernyvegetable Nov 9, 2011 06:31 PM

    Ferny vegetable is chinese chive plant. The bulbs at the end of some pieces are the chive flowers. When you stir fry them long enough, they blacken and get chewy. You can find this in Asian groceries - esp. the Korean groceries and Great Wall in No. Virginia.

    1 Reply
    1. re: fernyvegetable
      KWagle Nov 10, 2011 07:41 AM

      Huh. I've eaten both "ferny vegetable" several times and "Chinese chives" many times, and they don't seem even slightly similar to me.

      When I encounter a strange ingredient, I generally ask someone to write down its name and research it later (or on the spot) with the help of Pleco.

    2. bitsubeats Dec 10, 2007 12:57 PM

      I believe you are talking about "fern bracken" aka "gosari" in korean. It's sold dried and you just reconstitute it in water. Koreans like to eat it as a side dish or in a soup called yuk gae jang. You can find it at any korean grocery store in the dried veggies section near the dried mushrooms.

      hope this helps you out (:

      1 Reply
      1. re: bitsubeats
        Lydia R Dec 10, 2007 07:23 PM

        Yes, Fern Bracken sounds right. It's also called Fernbrake. The dried version in this link gets my vote:

        http://www.clovegarden.com/ingred/fer...

      2. b
        botnot Dec 7, 2007 06:24 AM

        I concur with the others in that you must of ate baby Fiddleheads. They are typically in season in the early spring. I've seen them for sale at most Korean grocery stores around that time of the year.

        That was my favorite treat as a kid. Sooo yummy. Better fresh than pickled.

        2 Replies
        1. re: botnot
          w
          Warthog Dec 7, 2007 08:40 AM

          If so, they cut off the curly part, and soaked them in something that seriously darkened them to near black - this stuff looks nothing like any fiddleheads I've ever seen.

          1. re: Warthog
            b
            botnot Dec 7, 2007 12:34 PM

            Hmm. My bad. I think I may of become confused form what the other posters wrote.

        2. aussiewonder Dec 3, 2007 10:03 AM

          Warthog, check these two links, i think what you are looking for is 'Paku'. My granny prepares this either in belachan or a spicy soy sauce mix. It's grown easily in Borneo (she has it in the garden) and abundantly. I love it, one of my favourite vegie dishes. I grew up knowing it as fern, since it looks like your typical 'western' garden fern. i've seen it @ Lotte Plaza in the green grocery section, but it's been a while since I've been over there.

          http://www.malaysianfood.net/glossaryP.htm
          http://www.geocities.com/RainForest/2...

          5 Replies
          1. re: aussiewonder
            w
            Warthog Dec 4, 2007 07:24 AM

            Paku gets my vote, based on the pictures in the links provided. the times I've seen fiddle-head ferns, it's looked a little different. Whatever it is, it's good.

            1. re: Warthog
              f
              FoodieGrrl Dec 4, 2007 01:41 PM

              Actually, I'm not sure it's either one. When my dad has cooked with it (and he gave me the same response - "There's no English for it."), it started out flat and a very dark green - almost seaweed like. It then rolls up into that chewy/crunchy stick when cooked. I've always wondered what it was.

              1. re: FoodieGrrl
                f
                FoodieGrrl Dec 4, 2007 01:46 PM

                I take that back. I think it might be "Royal Fern."

                http://www.nsknet.or.jp/~tomi-yasu/re...

                1. re: FoodieGrrl
                  i
                  Indy 67 Dec 7, 2007 12:54 PM

                  Fiddleheads start rolled and stay rolled up. The color is a little lighter green than pencil-thin asparagus.

                  1. re: Indy 67
                    f
                    FoodieGrrl Dec 10, 2007 06:43 AM

                    Well, it's definitely not fiddleheads then. These are definitely not green.

            2. s
              Steve Dec 3, 2007 09:27 AM

              According to James G, our China expert, ferny vegetagle is just that, the "uncurled baby fronds of just-emerging ferns."

              3 Replies
              1. re: Steve
                j
                Jason1 Dec 3, 2007 09:55 AM

                If that's the description, than fiddlehead ferns is definitely the ingredient that you should be looking for. I think I've seen them canned and frozen, but I can't remember where. And I'm not sure where you find them fresh.

                1. re: Jason1
                  woodleyparkhound Nov 9, 2011 06:47 PM

                  Removed ... didn't realize this was such an old thread.

                2. re: Steve
                  Lydia R Dec 6, 2007 08:13 PM

                  At the risk of being put down by Tim Carman, I still fondly use Peter Zhang as a milestone for Szechuan food:
                  http://washingtoncitypaper.com/display.php?id=8188

                  On the plus side, thanks to Crackers, there's a photo of this dish from our Summer of 2005 TemptAsian Tuesdays:
                  http://www.donrockwell.com/index.php?s=&showtopic=466&view=findpost&p=8451

                  The comparison to the appearance of plastic coffee stirrers is apt - I'd described them as black twigs or straw. I wonder what the ferny veg look like raw.

                  China Star has had ups and downs at over time, but their cooking has been very good. I think the owners have hired strong kitchen staff and tried to keep the quality consistent. It hurts to see other tables ordering Chinese-American food at a good Chinese-Chinese restaurant and missing out on some really good stuff. [This happens a lot during lunch at Joe's Noodle House too] An added plus for China Star is the Cinema Arts movie house in the same shopping center. It's a non-chain-like theatre for good foreign and indie films.

                  http://www.chinastarfood.com/

                3. j
                  Jason1 Dec 3, 2007 09:23 AM

                  I haven't had the dish, but is this it? http://en.wikipedia.org/wiki/Diplaziu...
                  My only other thought is that they could be fiddleheads, which I've had before in Korean food.

                  1. monavano Dec 3, 2007 09:18 AM

                    Fennel is a very "ferny" vegetable with lots of fronds on the ends. Did the dish taste of anise?
                    Other than that I can think of dill...

                    www.houndstoothgourmet.com

                    1. Dennis S Dec 3, 2007 09:12 AM

                      That was my first ever dish at CS. I liked it, but when I had it at least it was all ferny vegetable, and it got old about 1/3 of the way through the dish.

                      I can't really help you, but I do remember them repeatedly imploring "You have no English word for this" before I ordered, which of course made me order it with more eagerness.

                      2 Replies
                      1. re: Dennis S
                        w
                        Warthog Dec 4, 2007 07:34 AM

                        I agree - on its own, the taste probably would wear out its welcome in large quantities, but mingled with the texture and flavor of the shredded pork, and the few chilis added in, plus whatever sauce ingredients were adeded in it made for a really delightful dish of contrasting textures and flavors. Nice balance and complexity. Looks weird, though - the "ferny vegetable" stalks were almost black (possibly from color change in cooking and from picking up color from soy sauce or some such), and looked a bit like two inch long chunks of plastic coffee stirrers.

                        I know we all miss Chef Chang (or Zhang - I've seen both spellings), but somebody at China Star still has some skill in the kitchen. I wish there was a place like that up here in the Baltimore area. We're currently rather bereft of good "Chinese Chinese" as opposed to "Americanized" versions. The one exception is Szechaun House in Towson (or is that Lutherville or Timonium?), but even they don't compare to the menu of China Star for dishes that are in the "unusual but good" category.

                        1. re: Warthog
                          Dennis S Dec 4, 2007 08:37 AM

                          Sounds like they may have altered the dish from when I had it - sounds like for the better. Thanks for the report.

                          Wish I could help you with a Balm'er rec.

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