Stir-Fried Carrots, Corn & Peppers

From your kitchen:
1 Tablespoon Shao Hsing rice wine (see Note) or dry sherry
2 teaspoons reduced sodium-soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon sugar
2 teaspoons plus 1 tablespoon peanut oil or canola oil, divided
1 tablespoon minced fresh ginger
2 cups shredded romaine lettuce (about 4 medium leaves) or any tender green

From the share:
1 teaspoon minced fresh jalapeño or hot pepper from the share with seeds, or more to taste
1 cup sliced carrot (1/4 inch thick)
1 medium bell pepper, cut into 1/4-inch-wide strips (any color from the share)
1 1/2 cups fresh corn kernels (from 2-3 medium ears; see Tip)

1. Combine rice wine (or sherry), 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 jalapeno 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 rice wine mixture and stir-fry until the lettuce is just limp, about 30 seconds.

• To remove corn kernels, stand an ear of corn on one end in the center of an angel food cake pan and slice the kernels off with a sharp knife. One ear will yield about ½ cup kernels.
• People with celiac disease or gluten-sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
• Shao HsingRice wine available at Asian specialty stores. Other brands are available in most supermarkets