1/2 lb. Sichuan pickled fiddleheads
1/4 lb. ground pork
1/2 tsp. rice wine
1/2 tsp. soy sauce
1 tsp. salt
2 T. peanut oil
3-4 dried chiles, halved and deseeded
1/2 tsp whole Sichuan peppercorns

Mix pork with rice wine, soy sauce, and salt in a small bowl. Add 1 T. oil to wok over high heat until smoking. Add pork and stir-fry until dry and crumbly, a few minutes. Return meat to bowl. Add 1 T. oil to wok over medium heat and quickly stir-fry Sichuan peppercorns and chiles until fragrant, careful not to burn, less than a minute. Add pickled fiddleheads and cooked pork into wok and continue stir-frying another couple minutes. Fiddleheads should remain tightly scrolled; serve before they start to unwind in the wok. Serves 2 with another dish and rice, or 4 with a few additional dishes.