- 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.