Spicy Shrimp and Vegetable Stir-fry

(from AmericnJewl’s recipe box)

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!

Source: Self Magazine

Serves 4 people

Categories: entree, healthy, not tried, with rice

Ingredients

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup sake
  • 2 tbsp sugar
  • 1 tbsp dark (toasted) sesame oil
  • 1 tbsp chopped garlic
  • 1 tbsp 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 tsp red pepper flakes
  • 24 large shrimp, shelled and deveined

Directions

  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.

  2. 1 calories per serving, 6.6 g fat (1 g saturated), 23.6 g carbs, 3.3 g fiber, 32 g protein

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