"I concocted this recipe yesterday using cabbage and asparagus. It has become my husband's newest favorite vegetable stir-fry side dish! Thinly sliced leftover meat or seafood added will make this a main dish. I used a thinly sliced ham steak that made a yummy, quick dinner."
Place cabbage in a bowl. Whisk red wine vinegar and oil together in a separate bowl; pour over the cabbage. Marinate, mixing 4 to 5 times, about 15 minutes.
Heat a 10-inch skillet over medium heat. Add cabbage. Cook and stir until cabbage begins to wilt and gently brown, about 10 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
Combine water chestnuts, mushrooms, and garlic in the deglazed skillet. Cook and stir until flavors combine, about 5 minutes. Add asparagus and ham. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 10 minutes more.