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Cook Time:20 minsTotal Time:20 minsServings:6Yield:6 servings, about 1/2 cup eachJump to Nutrition Facts
Cook Time:20 minsTotal Time:20 minsServings:6Yield:6 servings, about 1/2 cup each
Cook Time:20 mins
Cook Time:
20 mins
Total Time:20 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings, about 1/2 cup each
Yield:
6 servings, about 1/2 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 tablespoon Shao Hsing rice wine (see Note) or dry sherry2teaspoonsreduced sodium-soy sauce1teaspoontoasted sesame oil¼teaspoonsalt¼teaspoonsugar2 teaspoons plus 1 tablespoon peanut oil or canola oil, divided1tablespoonminced fresh ginger1 teaspoon minced fresh jalapeño pepper with seeds, or more to taste1 cup sliced carrot (1/4 inch thick)1medium red bell pepper, cut into 1/4-inch-wide strips1 1/2 cups fresh corn kernels (from 2-3 medium ears; see Tip)2 cups shredded romaine lettuce (about 4 medium leaves)
Cook Mode(Keep screen awake)
Ingredients
1 tablespoon Shao Hsing rice wine (see Note) or dry sherry
2teaspoonsreduced sodium-soy sauce
1teaspoontoasted sesame oil
¼teaspoonsalt
¼teaspoonsugar
2 teaspoons plus 1 tablespoon peanut oil or canola oil, divided
1tablespoonminced fresh ginger
1 teaspoon minced fresh jalapeño pepper with seeds, or more to taste
1 cup sliced carrot (1/4 inch thick)
1medium 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)
DirectionsCombine 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.TipsNote: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available at most Asian specialty markets and in the Asian section of some larger supermarkets. If unavailable, dry sherry is the best substitute.Tip: To remove corn kernels, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.Originally appeared: EatingWell Magazine, September/October 2011
Directions
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.TipsNote: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available at most Asian specialty markets and in the Asian section of some larger supermarkets. If unavailable, dry sherry is the best substitute.Tip: To remove corn kernels, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
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.
Tips
Note: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available at most Asian specialty markets and in the Asian section of some larger supermarkets. If unavailable, dry sherry is the best substitute.
Tip: To remove corn kernels, stand an ear of corn on one end and slice the kernels off with a sharp knife. One ear will yield about 1/2 cup kernels.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
Originally appeared: EatingWell Magazine, September/October 2011
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Nutrition Facts(per serving)93Calories5gFat11gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
