Directions

• In a bowl, combine shrimp, 1 tsp soy sauce, garlic, arrowroot flour and sugar substitute (I use Swerve); set aside.
• In a small bowl, combine remaining 3 tsp soy sauce, chicken broth, balsamic vinegar and 1 T chili sauce; set aside.
• In a large wok or skillet on medium-high heat, add 1 1/2 tsp olive oil, add shrimp mixture and stir-fry until cooked through and shrimp turns up on the ends and turns golden brown - about 2 minutes.
• Remove the shrimp and set to the side.
• Add remaining 1 1/2 tsp oil to the center of the skillet or wok. Add celery, zucchini, yellow squash and bell pepper. Stir-fry about 2 to 3 minutes until vegetables are crisp and tender.
• Add soy-broth mixture and shrimp back to the skillet and toss all ingredients together and cook until the sauce thickens and bubbles - about 1 minute.
• Add green onions and peanuts and serve with cauliflower rice.