Food Recipes Side Dishes Vegetable Side Dishes Stir-Fried Celery and Carrots with Parmigiano-Reggiano 5.0 (1) 1 Review The unusual addition of Parmigiano-Reggiano takes this easy vegetarian stir-fry to the next level. Plus: More Vegetable Recipes By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on October 1, 2014 Rate PRINT Share Trending Videos Close this video player Photo: © Todd Porter & Diane Cu Total Time: 20 mins Yield: 4 Ingredients 2 tablespoons extra-virgin olive oil 1/2 medium onion, sliced 2 cloves garlic, minced or crushed 6 stalks celery, sliced 4 medium carrots, sliced 2 teaspoons fresh lemon juice 1/2 teaspoon dried thyme 1/4 cup freshly grated Parmigiano-Reggiano Kosher or sea salt, to taste Fresh cracked black pepper, to taste Directions Heat a large skillet over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft. Add the carrots and cook for about 3 minutes, stirring occasionally. Add the garlic and celery, and continue cooking until the celery and carrots are tender, 3 to 5 minutes. Stir in the lemon juice and thyme. Remove from heat and toss with the Parmigiano-Reggiano. Season with salt and pepper and serve warm. Originally appeared: October 2014 Rate It Print