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

　　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.

Nutrition Per Serving

　　6.6 g fat (1 g saturated)

　　23.6 g carbs

　　3.3 g fiber

　　32 g protein

　　#### Nutritional analysis provided by Self