Spicy Shrimp and Vegetable Stir-Fry


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


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.

I used this recipe with leftovers from a Tempura dinner. I used hot sesame oil
and didn't add red pepper flakes. I didn't add the water. I used half the sugar.
The veggies I used were jalepanio peppers, mushrooms, carrots, onion, and
green beans.