1 tablespoon peanut or canola oil
2 garlic cloves, crushed or sliced
1 tablespoon minced ginger
1 to 2 teaspoons minced jalapeño (to taste)
1 large red bell pepper, cut in small dice
Kernels from 2 medium ears of corn
2 medium zucchini or other green summer squash, cut in 1/4-inch dice (about 3 cups)
1 cup edamame, thawed if frozen
Salt to taste
1/4 teaspoon sugar
1/2 cup chopped cilantro
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and jalapeño and stir-fry for no more than 10 seconds. Add the bell pepper, corn, squash and edamame, sprinkle on the salt and sugar, and stir-fry for 2 to 3 minutes, until the vegetables are crisp-tender. Add the cilantro, toss together and serve.
Yield: Serves six.