Name: Stir-Fried Carrots, Corn & Peppers

Ingredients:

• 1 tablespoon Shao Hsing rice wine or dry sherry
• 2 teaspoons reduced sodium-soy sauce
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 2 teaspoons plus 1 tablespoon peanut oil or canola oil, divided
• 1 tablespoon minced fresh ginger
• 1 teaspoon minced fresh jalapeño pepper with seeds, or more to taste
• 1 cup sliced carrot (1/4 inch thick)
• 1 medium red bell pepper, cut into 1/4-inch-wide strips
• 1 1/2 cups fresh corn kernels (from 2-3 medium ears)
• 2 cups shredded romaine lettuce (about 4 medium leaves)

Instructions:

• Combine rice wine (or sherry), soy sauce and sesame oil in a small bowl.
• Combine salt and sugar in another small bowl.
• Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
• Swirl in 2 teaspoons peanut (or canola) oil.
• Add ginger and jalapeño and stir-fry until fragrant, about 10 seconds.
• Add carrot and stir-fry 1 minute.
• Swirl in the remaining 1 tablespoon peanut (or canola) oil, bell pepper and corn
• Sprinkle on the salt mixture
• Stir-fry until the vegetables are almost crisp-tender, about 2 minutes.
• Add lettuce, swirl in the rice wine mixture and stir-fry until the lettuce is just limp, about 30 seconds.

Comments: 11/14/2021 I used dry sherry and canola oil. I substituted a teaspoon of powdered ginger for the minced fresh, a stalk of celery for the lettuce, and 1/8 teaspoon of red cayenne pepper for the minced jalapeño. I used more oil than given and cooked the vegetables longer.
8/27/2025 - I made about a half amount as a side dish for one meal. I omitted the corn because I’d forgotten we had any. I substituted a teaspoon of sesame seeds for the oil we did not have, olive oil for the peanut oil, and fresh spinach for the lettuce. We ate it with Mushroom and Bell Pepper Stir-Fry, rice, and green salad.

Source: https://www.eatingwell.com/recipe/250332/stir-fried-carrots-corn-peppers/

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