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