Go to Top

Carrots, Corn & Peppers Stir-fry


  • 1 tablespoon rice wine or dry sherry
  • 2 teaspoons 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 Rosaly Carrot (thick)
  • 1 medium red bell pepper, cut into 1/4-inch-wide strips
  • 1 1/2 cups fresh corn cobs
  • 2 cups shredded Rosaly Lettuce


  • 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 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.

Serves 4-6.