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1 tablespoon olive oil or vegetable oil
1/2 pound asparagus,trimmed and cut into 2-inch pieces
1/2 medium red bell pepper, halved and cut into strips
1 medium shallot, thinly sliced
2 cloves garlic (optional)
3/4 pound medium shelled, deveined, raw shrimp
1 tablespoon chopped fresh dill or marjoram
3 cups thinly sliced napa cabbage
1/3 cup reduced-sodium chicken broth or vegetable broth


Heat oil in large nonstick skillet over medium heat. Add asparagus, red bell pepper, shallot and garlic; stir-fry 3 minutes.

Add shrimp and dill; stir-fry 3 minutes. Stir in cabbage and broth; cover and cook 3 minutes or until shrimp is opaque throughout and cabbage is slightly wilted. Season with salt and pepper to taste.