1 tbsp. olive or canola oil
1/2 lb. asparagus, trimmed and cut into 2-inch pieces
1/2 medium red bell pepper, halved crosswise and cut into strips
1 medium shallot, thinly sliced
2 garlic cloves, minced
1 lb. medium, shelled, deveined raw shrimp
1 tbsp. chopped fresh dill
3 cups thinly sliced Napa cabbage
1/3 cup reduced-sodium chicken or vegetable broth

Heat oil in large non-stick skillet over medium heat. Add asparagus, red bell pepper, shallot and garlic. Stir fry for 3 minutes. Add shrimp and dill. Stir fry for 3 minutes. Stir in cabbage and broth, cover, cook 3 minutes or until shrimp is opaque and cabbage is slightly wilted. Season with salt and pepper to taste.

Wonderful little appetizer.

Submitted by: Sherry Monfils