Spring Vegetable Stir-Fry

By • March 6, 2015 2 Comments

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Author Notes: Stir-fries aren’t just for Asian ingredients. Once you understand the technique, you’ll discover the remarkable versatility of stir-frying. With the start of spring, shop at your local farmers’ market and buy what’s in season. The high heat and speed of stir-frying accentuate the natural flavor and texture of freshly harvested vegetables. As the produce changes with the seasons, use zucchini in place of the asparagus or skip the sugar snaps and add snow peas or more cherry tomatoes. You can even play with the flavors with the addition of a few tablespoons of chopped dill, basil, or cilantro in the last minute of cooking. Grace Young


Serves 4

  • 1 tablespoon white wine or dry sherry
  • 2 teaspoons soy sauce
  • 2 tablespoons peanut or vegetable oil
  • 3 small garlic cloves, smashed
  • 1/4 teaspoon red pepper flakes
  • 2 cups asparagus, thinly sliced (1/4-inch thick)
  • 1 cup parsnips, thinly sliced (1/4-inch thick)
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 cup sugar snap peas, strings removed
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup thinly sliced scallions
  • 3 tablespoons grated Parmesan cheese
  1. In a small cup, combine the wine and soy sauce.
  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 the oil, add the garlic and red pepper flakes, and stir-fry for 10 seconds or until fragrant. Add the asparagus and parsnips, sprinkle on salt and pepper, and stir-fry for 1 minute, until the asparagus is bright green. Add the peas and tomatoes, swirl the prepared wine mixture into the wok, add the scallions, and stir-fry for 1 to 2 minutes, until the vegetables are tender-crisp. Remove from the heat, sprinkle on cheese, and stir until cheese just begins to melt.

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