2 Tbsp, or canola oil
1 cup(s), chopped, chopped
1 tsp, minced with seeds, or more if desired
Uncooked bell pepper(s)
2 cup(s), diced into 3/4-inch squares
Uncooked string beans
2 cup(s), cut into 2-inch pieces
Uncooked sweet yellow corn
1 cup(s), (kernels cut from 1 ear)
¼ tsp, freshly ground
2 Tbsp, cold
¼ cup(s), chopped
White wine vinegar
- Heat a 14-inch flat-bottomed wok or 12 inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
- Swirl in oil, add onion and jalapeno and stir-fry 10 seconds or until fragrant. Add bell pepper, beans, and corn, sprinkle on salt and pepper, and stir-fry 1 minute or until beans are bright green. Swirl in water, add basil and stir-fry 1 to 2 minutes or until vegetables are tender-crisp. Stir in vinegar and serve immediately.
- Yields 3/4 cup per serving.