Adapted from Stir-Frying to the Sky's Edge, by Grace Young, this recipe serves 4 as a side dish.
1 Tbsp peanut or vegetable oil
1 thin slice of fresh ginger root, peeled and minced
2 garlic cloves, minced
1 Tbsp minced jalapeño pepper, or 1/4 tsp red pepper flakes (mild or hot)
2 red bell peppers, cut into 1/2-inch dice
3 ears of corn, kernels scraped off the cob
1/2 tsp kosher salt
1/4 tsp sugar
Heat a large flat-bottomed wok or skillet over high heat, until a bead of water vaporizes with seconds of contact. Swirl the oil in the pan, and add the ginger, garlic, and jalapeño or pepper flakes, and stir-fry 10 seconds. Add the bell peppers and corn. Sprinkle on the salt and sugar, and stir-fry for 1-2 minutes or until the bell peppers and corn are just heated through but still crunchy.