2 tsp. cornstarch
3/4 tsp. sugar
1 tbsp. white wine
1 1/2 tsp. soy sauce
3/4 lb. raw med. shrimp, peeled & deveined
1/4 c. oil
1 lb. asparagus, cut in 1 inch pieces
1 onion, cut into wedges
1/2 lb. snow peas
10 water chestnuts, sliced
1/4 c. chicken bouillon

Blend the cornstarch, sugar, wine and soy sauce. Add the shrimp and toss to coat. Heat the oil in a wok or wide skillet. Add the asparagus and stir-fry for 5 minutes. Drain the shrimp and reserve the sauce.

Add the shrimp to the skillet and saute for 1 minute. Add the onion, snow peas and water chestnuts and cook an additional minute. Combine the reserved sauce with the bouillon; pour this mixture into the skillet and cook until the sauce is thickened, about 2 more minutes. Serves 4.