Scoot-Fried Carrots, Corn & Peppers  Scoot-Fried Carrots, Corn & Peppers 13465 scoot fried carrots corn peppers

Scoot-Fried Carrots, Corn & Peppers

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recipe image  Scoot-Fried Carrots, Corn & Peppers 5c1f94a36f77b0cf4030f9d1f2ac20cb l

  1. Combine rice wine (or sherry), soy sauce and sesame oil in a small bowl. Combine salt and sugar in a single more small bowl.

  2. Warmth a 14-trip flat-bottomed wok over excessive warmth till a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons peanut (or canola) oil. Add ginger and jalapeno and trudge-fry till aromatic, about 10 seconds. Add carrot and trudge-fry 1 minute. Swirl within the final 1 tablespoon peanut (or canola) oil, bell pepper and corn, sprinkle on the salt combination and trudge-fry till the greens are practically crisp-subtle, about 2 minutes. Add lettuce, swirl within the rice wine combination and trudge-fry till the lettuce is barely limp, about 30 seconds.


Present: Shao Hsing (or Shaoxing) is a seasoned rice wine. It’s miles readily available within the market at most Asian specialty markets and within the Asian portion of some bigger supermarkets. If unavailable, dry sherry is the proper replace.

Tip: To rob corn kernels, stand an ear of corn on one pause and nick the kernels off with a captivating knife. One ear will yield about 1/2 cup kernels.

Folks with celiac illness or gluten-sensitivity would possibly per chance quiet exercise soy sauces which would possibly per chance very properly be labeled “gluten-free,” as soy sauce would possibly per chance enjoy wheat or loads of gluten-containing sweeteners and flavors.

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