Shrimp and Bell Pepper Stir Fry

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1/2 cup low-sodium soy sauce

2 tablespoons cornstarch  

2 tablespoons sugar 

2 tablespoons rice wine vinegar 

1 tablespoon minced fresh ginger 

1/2 teaspoon crushed red pepper flakes, plus more for garnish 

3 tablespoons peanut oil 

1 red bell pepper, seeds removed and cut in thin strips 

1 yellow bell pepper, seeds removed and cut in thin strips 

1 pound jumbo shrimp, peeled and deveined 

5 scallions, cut into 1/2-inch pieces

1 cup packed curly kale, stemmed and hand torn 

1 tablespoon chopped fresh cilantro 

2 teaspoons chopped fresh mint