Carrot and Corn Stir Fry

INGREDIENTS

1    tablespoon rice wine

2    teaspoons soy sauce

2    teaspoons sesame oil

1    teaspoon ground ginger

¼   teaspoon salt

2    tablespoons olive oil

1    seeded, chopped jalapeno pepper

1    cup thinly cross-sliced carrots

1    red bell pepper, seeded, thinly sliced

2    cups corn kernels

2    cups chopped Romaine lettuce*

METHOD

In a small bowl, whisk together the rice wine, soy sauce, sesame oil, ground ginger and salt. Set aside.

In a flat bottomed wok or skillet over high heat and add 2 tablespoons of oil. Add the jalapeno and fry for about 1 minute. Add the carrots and the peppers and stir fry for about 5 to 6 minutes until they begin to soften. Add the corn and continue to stir fry for 3 to 4 minutes or until thoroughly warmed.

 Add the Romaine and stir in the soy mixture. Stir until the lettuce is just limp about 1 minute or so. Remove from the heat and serve.

*NOTES:  I had three green onions left over, so I sliced them and added them with the corn. When preparing the Romaine, slice each leaf into 3 parts lengthwise then chop cross-wise.

Adapted from a recipe in  Eating Well  magazine.