I recently came across this recipe in a magazine called, "Eat Healthy Your Way". The recipe itself is not particularly unique, but nevertheless, I still thoroughly enjoyed it, along with rice, lentil stew and my own spicy veggie-meat stew.
As usual, I tweaked the recipe a bit here and there e.g. I love my veggies as big chunks rather than strips. Also, I tried putting the lettuce in it, like the recipe called for, but it came out too soggy, so I just ended up throwing out the lettuce.
Here's the recipe with my modifications
Ingredients
Serves: 6
2 teaspoons reduced sodium-soy sauce
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon sugar
2 teaspoons tablespoon canola oil
1 tablespoon minced 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 corn kernels
2 cups shredded romaine lettuce (about 4 medium leaves Make sure the lettuce is dry—if it’s wet when added to the pan, it will turn the stir-fry into a braise.
Directions
1. Combine 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 sesame oil mixture and stir-fry until the lettuce is just limp, about 30 seconds.
Nutrition Facts
Per Single Serving / Serves 6 Total
Calories 93
Calories from fat 45
Total Fat5gm
Sodium 179mg
Total Carbohydrates 11gm
Fiber 2gm
Protein 2gm
p.s. you can probably use cabbage instead of lettuce
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