Stir-Fried Carrots, Corn & Peppers

Preparation

1. Combine sherry, soy sauce and sesame oil in a small bowl. Combine salt and sugar in another small bowl.
2. 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 sherry mixture and stir-fry until the lettuce is just limp, about 30 seconds.

Tips & Notes

• Note: Shao Hsing (or Shao xing) 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.

Nutrition

Per serving: 93 calories; 5 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 11 g carbohydrates; 2 g protein; 2 g fiber; 179 mg sodium; 257 mg potassium.

Nutrition Bonus: Vitamin A (112% daily value), Vitamin C (50% dv).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1 fat