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.

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  • 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
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.
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.
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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