1 c. water
1/2 c. raw rice
1 to 2 tbsp. soy sauce
1/4 lb. fresh asparagus, cut in 1-inch pieces, cooked slightly
1/8 c. diced red bell pepper
1/8 c. diced green pepper
1 tbsp. vegetable oil
3/4 lb. lg. shrimp, peeled and deveined, not cooked
2 garlic cloves, minced or garlic powder to taste
2 tsp. finely grated fresh ginger or dash of dry powdered ginger
1/3 c. dry white wine

Bake rice and water in 350 degree oven for 1/2 hour until done in covered casserole. Immediately stir in asparagus and red bell pepper and soy sauce. Cover and let stand while preparing shrimp.

Heat oil in 10-inch skillet. Add shrimp, garlic and ginger. Cook, stirring constantly 2 minutes. Add wine. Continue cooking and stirring over medium heat until shrimp are pink and cooked through. Serve over asparagus-rice. Serves 2 generously.