Fiddlehead Fern, Lotus Root and Tempeh Stir-Fry

1. I served my stir-fry with a mix of basmati and black rice, so if you are using a rice cooker start the rice now. When making stir-fry, I put all my ingredients in piles on a big plate so I can slide them, in groups, into the wok or pan in one fell swoop at the appropriate time.
2. Heat a wok or 12" skillet over high heat. Add 1 tablespoon of the peanut oil. When it starts to shimmer, add the garlic and ginger. Stir-fry until fragrant, about 30 seconds. Add the tempeh cubes and continue to stir-fry over medium-high heat (adjusting as necessary so it doesn't burn) until it is golden brown.
3. Remove the tempeh mixture from the wok or pan and set aside. Add the remaining 1 tablespoon peanut oil and add the carrots, stir-frying for about 2 minutes. Next, slide in the mushrooms and cook until nicely browned. Now add the lotus root and cook for about 1 minute. Add the celery and the fiddlehead ferns along with the sriracha and soy sauce.
4. Continue to stir fry until the ferns are bright green and tender-crisp. Toss in the cooked tempeh and stir-fry to re-heat through. When done, turn off the heat and add the sesame oil.
Enjoy! I hope you'll appreciate the various textures of the lotus root, tempeh and the ferns. This was my first time working with fiddleheads and they were fantastic! I've got leftovers so I will post a picture when I take one of them.
Source of recipe: I wrote this recipe!