Stir-Fried Carrots, Corn & Peppers

From EatingWell: September/October 2011

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 Recipe

Create a Review

2 Reviews for Stir-Fried Carrots, Corn & Peppers

03/05/2012

abprh

Recommends this recipe

Fast - Easy - Good

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

Pros: Quick to dice

Comments

09/20/2011

pakishman

Recommends this recipe

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.

Pros: Different ingredients from typical stir fry

Comments