Stir-Fried Celery and Carrots with Parmigiano-Reggiano


The unusual addition of Parmigiano-Reggiano takes this easy vegetarian stir-fry to the next level. Plus:  More Vegetable Recipes 

Stir-Fried Celery and Carrots with Parmigiano Reggiano
Photo: © Todd Porter & Diane Cu
Total Time:
20 mins


  • 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


  1. 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.

  2. 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.

  3. Stir in the lemon juice and thyme. Remove from heat and toss with the Parmigiano-Reggiano.

  4. Season with salt and pepper and serve warm.

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