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Spicy Shrimp and Vegetable Stir-Fry

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!
4 Servings -
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Servings:4  | Calories:1211 | Total Fat:19g  | Chol:1898mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 19g
29 %
Sat Fat 2g
10 %
Total Carb 35g
12 %
Fiber 4g
16 %
Sugars 12g
Cholesterol 1898mg
633 %
Sodium 9514mg
396 %
Protein 208g
416 %
88% Shrimp
7% Others combined
2% Sesame oil
1% Sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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 : View recipe directions on
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