The secret to this delicious stir-fry is the contrasting texture of the asparagus, baby corn and water chestnuts. Substitute scallops for the shrimp if you like; cut into bite- sized pieces. The sweet-sour sauce works equally as well with chicken, pork or tofu. Serve over rice or noodles.

RECIPE INSTRUCTIONS
1. To make the sauce, combine the corn syrup, plum sauce, vinegar, chili sauce, soy sauce, garlic, ginger and cornstarch in a bowl. Whisk until the cornstarch is dissolved. Set aside.

2. Spray a non-stick wok with cooking oil, add the vegetable oil and place over medium heat. Add the onion and stir-fry for 5 minutes. Add the asparagus, corn, and water chestnuts and stir-fry for 2 minutes or until the asparagus begins to turn bright green. Add the shrimp and stir-fry just until it turns pink, approximately 2 minutes.

3. Add the sauce and cook until it thickens, about 1 minute. Transfer to a serving platter and sprinkle with cilantro and toasted cashews.

INGREDIENTS
1/3 cup corn syrup
1/3 cup plum sauce
3 Tbsp rice vinegar
2 Tbsp sweet chili sauce or ketchup
2 Tbsp low-sodium soy sauce
1 1/2 tsp minced fresh garlic
1 tsp minced fresh ginger
1 1/2 tsp cornstarch
2 tsp vegetable oil
1 cup coarsely chopped onion
2 cups asparagus cut into 1/2 -inch pieces
1 cup canned baby corn, drained and chopped
1/2 cup sliced water chestnuts
16 oz raw shrimp, peeled and deveined
1 Tbsp chopped toasted cashews
1/4 cup chopped fresh cilantro or parsley
1 Tbsp chopped toasted cashews

NOTES
Nutritional Analysis per Serving

Calories 130
Protein 7.6 g
Fat 4g
Saturated Fat 0.3 g
Carbohydrates 20 g
Cholesterol 43 mg
Sodium 490 mg
Fiber 1.5 g

Prep Time: 15 minutes
Cook Time: 10 minutes

Make Ahead: Prepare the sauce up to 3 days in advance and refrigerate.

Serves 4