In a large skillet or wok brown the ground beef.
Add the onions and bell peppers and saute for 3 minutes.
Add the coconut oil and the remaining veggies and saute for another 5-7 minutes.
Add the grated ginger, Chinese Five Spice, coconut aminos, fish sauce, sesame oil, and chicken stock.
Mix well and add the shrimp.
Mix well and cook until the shrimp turn pink, about another 3-4 minutes.
Serve topped with sliced raw almonds.
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|Serving Size: 1 Recipe (302g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 169 (50%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 166.9mg||51 %|
|Sodium 214.8mg||7 %|
|Potassium 692.6mg||18 %|
|Total Carbohydrate 9.7g||3 %|
|Dietary Fiber 2.6g||11 %|
|Sugars, other 7.1g|
|Protein 31.8g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 336
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