1 lb. fresh asparagus spears
2 tbsp. Chablis or other dry white wine
1 tbsp. white wine vinegar
1 tbsp. low-sodium soy sauce
Vegetable cooking spray
2 tsp. vegetable oil
2/3 c. minced green onions
2 tbsp. peeled, minced gingerroot
1 tsp. minced garlic
2 lbs. medium-size fresh shrimp, peeled & deveined
3 c. Chinese cabbage, chopped
1 tbsp. cornstarch
1 tbsp. water

Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus diagonally into 1 inch pieces. Set aside. Combine wine, vinegar and soy sauce in a small bowl, stirring well; set aside. Coat a wok or large nonstick skillet with cooking spray; add oil. Place over medium-high heat (375 degrees) until hot. Add minced green onions, gingerroot, and minced garlic; stir-fry 1 minute. Add shrimp and asparagus, and stir-fry 5 minutes. Add wine mixture and cabbage; stir-fry mixture 5 minutes. Combine cornstarch and water in a small bowl, stirring until smooth. Add to shrimp mixture. Cook, stirring constantly, until mixture is thickened.

Makes 6 servings.