Stir-Fried Carrots, Corn & Peppers

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This eclectic stir-fry is a colorful combination of carrot, red bell pepper, corn and romaine lettuce. This recipe exemplifies how to stir-fry vegetables with different textures. The carrots, which are a “hard” vegetable, should be stir-fried for a minute before you add “medium-hard” vegetables like peppers or corn, which require slightly less cooking. Finally, add “soft or leafy” vegetables in the last 30 seconds to ensure all the vegetables achieve the same level of doneness. Make sure the lettuce is dry—if it’s wet when added to the pan, it will turn the stir-fry into a braise.

 Stir-Fried Carrots, Corn & Peppers
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 20 minutes

  • 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)

Directions
  1. 6 servings, about 1/2 cup each

  2. Combine rice wine (or sherry), soy sauce and sesame oil in a small bowl. Combine salt and sugar in another small bowl.

  3. 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 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.


Nutritional Facts

Servings
6
Per serving
Calories
93
Carbohydrates
11g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
2g
Protein
2g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
257mg
Sodium
179mg
Added Sugars
0g
Exchanges
1/2 starch
1 vegetable
1 fat
Carbohydrate Servings
1
Vitamin A (112% daily value)
Vitamin C (50% dv)

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