Advertisement

Stir-Fried Carrots, Corn & Peppers

September/October 2011

Your rating: None Average: 4 (15 votes)

This eclectic stir-fry is a colorful combination of carrot, red bell pepper, corn and romaine lettuce. This recipe exemplifies how to stir-fry vegetables with different textures. The carrots, which are a “hard” vegetable, should be stir-fried for a minute before you add “medium-hard” vegetables like peppers or corn, which require slightly less cooking. Finally, add “soft or leafy” vegetables in the last 30 seconds to ensure all the vegetables achieve the same level of doneness. Make sure the lettuce is dry—if it’s wet when added to the pan, it will turn the stir-fry into a braise.


Stir-Fried Carrots, Corn & Peppers

2 Reviews for Stir-Fried Carrots, Corn & Peppers

03/05/2012
Fast - Easy - Good

A quick throw-together. The fresh ginger makes it all!

Quick to dice
Comments
09/20/2011
Simple and delicious

I made this recipe exactly as described and used fresh corn from the cob. We all liked that it has ingredients that aren't typical of the usual stir fry. This will definitely become a regular at my house.

Different ingredients from typical stir fry
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner