Nice and healthy: Stir-fry vegetables with shrimp

I'm on a health jag. I'm determined that we are going to start eating right, every meal, every day. This resolution will not last two more weeks, I know, but for now, we've had a lovely weekend with lots of vegetables, low-calorie meals, all the right moves.

Tonight for dinner I cooked up a wok full of veggies with shrimp to serve over rice. It was easy and so good. In the 30 minutes it took to cook rice in the microwave, I chopped a red bell pepper, a sweet onion, two large chunks of broccoli, about 10 stalks asparagus, three stalks of celery. I heated some canola oil in my wok with a few sprinkles of sesame oil, then threw in all the vegetables, and cooked those on high heat for about 6 minutes. I added about 1/2 cup white wine, and three generous shakes of red pepper flakes. Then I added one pound medium-sized, peeled, pre-cooked shrimp, which I'd bought today at the grocery store fish counter. And I added a 1/2 cup bottled Kikkoman-brand stir-fry sauce.

Yum. And healthy, too.