Sweet and Sour Shrimp Stir-Fry

An abundance of sweet peppers, plus cauliflower, make this dish as healthy as it is colorful, easy and delicious.


Sweet and Sour Shrimp Stir-Fry

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Ingredients
  • 1   cup 
    cauliflower florets, in 3/4-inch pieces
Seasoning Sauce
  • 1/2  cup 
    reduced sodium chicken broth
  • 1/4  cup 
    tomato sauce
  • 2   tablespoons 
    rice vinegar
  • 2   packets 
    Stevia In The Raw®
  • 1   tablespoon 
    reduced sodium soy sauce
  • 1/2  teaspoon 
    salt
  • 1/8  teaspoon 
    freshly ground pepper
  •  
    Pinch red pepper flakes
  • 1   tablespoon 
    cornstarch
  • 2   tablespoons 
    peanut oil, divided
  • 3/4  pound 
    shelled large shrimp (31-25 count), or 1 pound unshelled
  • 2   
    garlic cloves, chopped
  • 1   
    green bell pepper, seeded and diced
  • 1   
    red bell pepper, seeded and diced
  • 1   
    medium onion, diced
Directions
1.
In pot of boiling water, cook cauliflower for 1 minute. Drain cauliflower in colander. Immediately transfer it to bowl of ice water until cooled, then drain cauliflower well and pat dry with paper towels. Set cauliflower aside.
2.
For seasoning sauce, in bowl, combine broth, tomato sauce, vinegar, Stevia In The Raw, soy sauce, salt, pepper, and pepper flakes. Stir in cornstarch. Set sauce aside, leaving spoon in the bowl.
3.
In a wok set over high heat, drizzle in 1 tablespoon of the oil. Add shrimp and stir-fry until they look pink, 1 minute. Transfer shrimp to a plate. Add remaining oil to wok. Toss in garlic and stir-fry until fragrant, 15 seconds. Add red and green peppers, onion, and cauliflower, and stir-fry for 1 minute. Restir seasoning sauce and add to the wok. Add shrimp and stir-fry until it is white in the center, 1-2 minutes. Serve immediately.
Nutrition information
Per Serving: cal. (kcal) 200, Fat, total (g) 9, sat. fat (g) 2, carb. (g) 11, fiber (g) 2, pro. (g) 19, sodium (mg) 580, Percent Daily Values are based on a 2,000 calorie diet
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