Spring Vegetable Stir-Fry

• 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.

white wine, soy sauce, peanut, garlic, red pepper, parsnips, salt, freshly ground pepper, sugar snap peas, cherry tomatoes, scallions, parmesan cheese

Taken from food52.com/recipes/34254-spring-vegetable-stir-fry (may not work)