Preparation

In a medium bowl, whisk oyster sauce, vinegar, and sesame oil. Set aside. 

Heat a HexClad 12" or 14” Hybrid Wok over high heat, until very hot, at least 2 minutes. Add oil and swirl to coat skillet. Add green onion, ginger, garlic, and jalapeno and cook, stirring, until light golden and fragrant, 1 to 2 minutes. Immediately add snow peas, corn, and cherry tomatoes and cook, tossing occasionally, until snow peas are crisp tender and cherry tomatoes burst. Add sauce and basil and cook, stirring, until sauce thickens and coats vegetables.

Remove wok from the heat and serve over rice topped with more basil.