Sweet and Sour Shrimp Stir-Fry
|1||cup cauliflower florets, in ¾-inch pieces|
|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|
|1/8||teaspoon freshly ground pepper|
|Pinch red pepper flakes|
|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.
Per Serving: 200 calories, 9 g fat (2 g saturated fat), 11 g carbohydrate, 19 g protein, 2 g dietary fiber, 580 mg sodium.
1 Carbohydrate Exchange
by Sue Jacoby
This is so yummy! I microwaved my cauliflower instead of cooking in water.