This recipe can be a vegetarian entrée served with rice, a vegetable side dish, or you can add some kind of protein like shrimp or chicken to make it a main course meal.


  • 1 tablespoon white wine or dry sherry
  • 2 teaspoons soy sauce
  • 3 small garlic cloves, smashed
  • ¼ teaspoon red pepper flakes
  • 2 cups asparagus, thinly sliced
  • 1 cup parsnips, thinly sliced
  • ¾ teaspoon salt, ¼ teaspoon freshly ground pepper
  • 1 cup sugar snap peas, strings removed
  • ½ cup cherry tomatoes, halved
  • ½ cup thinly sliced scallions
  • 3 tablespoons grated Parmesan cheese

Makes 4 servings.


  1. In a small cup, combine the wine and soy sauce. 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.
  2. Add the asparagus and parsnips, sprinkle on salt and pepper, and stir-fry for 1 minute, until the asparagus is bright green.
  3. 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 crisp-tender. Remove from heat, sprinkle on cheese, and stir until cheese begins to melt.

(Source: Grace Young,

Barbara Walch

Barbara Walch joined the staff of Plano Profile in August 1986 and currently serves as Food Editor and Associate Publisher, Community Relations. In addition to writing Dining In, a monthly food feature,...