1 carrot, halved lengthwise and thinly sliced on the diagonal
1 stick celery, thinly sliced on the diagonal
1 red capsicum, thinly sliced
2 cups asparagus pieces (2-inch pieces)
2 cups halved multicolored cherry tomatoes
1 cup thinly sliced red cabbage
Mix wine, ground mushrooms, tarragon, garlic powder and salt in small bowl. Set aside.
Heat oil in large fry pan on medium-high heat. Add carrot and celery; cook and stir for 2 minutes or until lightly browned. Add capsicum and asparagus; cook and stir for 2 minutes or until tender-crisp. Add tomatoes and wine mixture; cook and stir for 1 minute or until tomatoes are heated through. Remove from heat. Add cabbage; mix well.