Oriental Shrimp Stir Fry
|Fresh asparagus spears||1 Pound|
|Chablis/Other dry white wine||2 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Low sodium soy sauce||1 Tablespoon|
|Vegetable cooking spray||3|
|Vegetable oil||2 Teaspoon|
|Minced green onions||2⁄3 Cup (10.67 tbs)|
|Peeled minced gingerroot||2 Tablespoon|
|Minced garlic||1 Teaspoon|
|Medium shrimp||2 Pound, peeled and deveined (Use Fresh)|
|Chopped chinese cabbage||3 Cup (48 tbs)|
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.
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°) 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.