Recipe Library
Stir-Fried Carrots, Corn & Peppers
Sliced carrots, sweet corn, and red bell pepper sizzle with ginger and jalapeño, releasing their natural juices into a glossy sauce of rice wine, soy, and sesame oil. Shredded romaine folds in at the end, adding a fresh crunch that balances the rich, savory vegetables.
- Total
- 14 min
- Prep
- 10 min
- Cook
- 4 min
- Serves
- 6
Nutrition per Serving
- Calories
- 93
- Protein
- 2g
- Carbs
- 11g
- Fat
- 5g
- Fiber
- 2g
- Sugar
- 5g
- Sodium
- 179mg
Ingredients
- 1 tablespoon Shao Hsing rice wine (see Note) 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; see Tip)
- 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 jalapeno 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 and 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.