Ingredients
- 2 teaspoons reduced sodium soy sauce
- 3 tablespoons canola oil
- 1 tablespoon dry sherry
- ¼ teaspoon sugar
- ¼ teaspoon salt
- 1 teaspoon finely minced jalapeno pepper with seeds, or more depending on taste
- 1 tablespoon grated fresh ginger
- 1 red bell pepper sliced in thin strips
- ¾ cup grated carrots
- 1 ½ cup frozen whole kernel corn (2-3 ears of fresh corn with kernels cut off the ears)
- 3 cups shredded romaine lettuce
Directions
- Mix sherry, 1 tsp of canola oil and soy sauce in a small bowl. Combine sugar and salt in a separate small bowl
- Heat wok or skillet over high heat. Add 2 teaspoons of canola oil and cook jalapeno pepper and ginger for about 20 seconds while stirring constantly. Add carrots and stir fry about 2-3 minutes. Swirl in an additional 1 tablespoon of canola oil while stirring. Continue stirring while adding the corn and red pepper.
- Sprinkle vegetable mixture with the combine sugar and salt mixture and continue cooking 2-3 minutes, or until the vegetables are tender but still crisp.
- Add in the shredded Romaine and the reserved sherry, soy sauce and oil mixture. Stir fry an additional 30 seconds or until the lettuce is just limp.
Image
![](/sites/default/files/styles/large/public/2023-08/589_0.jpg?itok=f0FJ2wRm)
Prep Time
10 min
Nutrition Facts
- Servings per Recipe: 6 - ½ cup servings
- Calories: 110
- Calories from Fat: 65
- Total Fat: 7
- Cholesterol: 0 mg
- Sodium: 189 mg
- Carbohydrate: 10 g
- Dietary Fiber: 2 g
- Protein: 2 g
- Exchange: 2 nonstarchy vegetable, 1 fat
- Carbohydrate Units: 1