1. In a small bowl, combine sherry and soy sauce.
2. Heat a large wok or skillet over high heat. Add oil, shallots and jalapeno; stirfry 10 seconds or until fragrant. Add corn, pepper and broccoli; stir-fry 2 minutes or until broccoli is bright green.
3. Add arugula, cashews, salt and sherry mixture; stir-fry 1 minute or until arugula is just wilted, almost all the liquid has evaporated and vegetables are tendercrisp. Sprinkle with Parmesan.