Spicy Shrimp and Vegetable Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
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. Nutritional analysis per serving: 301 calories, 6.6 g fat (1 g saturated), 23.6 g carbs, 3.3 g fiber, 32 g protein Nutritional analysis provided by Self
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