Spicy Shrimp and Vegetable Stir-Fry

By Thom7747

The spice in this dish from Jennifer Maeng, executive chef at Korean Temple Cuisine in New York City, adds more than taste. A compound found in red-hot pepper may also rev up your metabolism. Wok star!

Ingredients

• 1/4 cup low-sodium soy sauce
• 1/4 cup sake
• 2 tablespoons sugar
• 1 tablespoon dark (toasted) sesame oil
• 1 tablespoon chopped garlic
• 1 tablespoon finely chopped or grated ginger
• 1 cup large-diced red bell pepper
• 1 cup large-diced green bell pepper
• 1 cup large-diced onion
• 1 cup cubed cabbage
• 1 cup sliced carrot
• 1/2 teaspoon red pepper flakes
• 24 large shrimp, shelled and deveined

Preparation

Step 1

Combine first 6 ingredients in a bowl.

Heat a large nonstick skillet over medium-high heat.

Add soy sauce mixture; cook until lightly thickened, about 1 minute.

Add vegetables and red pepper flakes.

Cook, stirring constantly, until vegetables are soft, about 1 minute.

Add shrimp and 1/4 cup water.

Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more.

Divide among 4 bowls; serve immediately.