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.

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

Return to the main page