- In a small bowl, combine water, soy sauce, cornstarch and sugar.
- Warm 1 tablespoon oil in a large non-stick skillet or wok over medium heat. Add cabbage, bell pepper, onions, asparagus and garlic. Cook, stirring frequently, 3 minutes, or until vegetables are crisp-tender. Stir in 1 tablespoon of soy-sauce mixture. Cook until mixture is thickened and coats vegetables. Spoon onto plate and keep warm. Warm remaining 1 tablespoon oil in same skillet or wok. Add shrimp, ginger, and crushed red pepper. Cook, stirring 5 minutes or until shrimp are just opaque. Stir in sherry if using and remaining soy-sauce mixture. Cook until mixture is thickened and coats shrimp.
- Spoon shrimp over the vegetables and serve immediately.