Shrimp Stir-fry

Shrimp Stir-fry

1 pound carrots, peeled and cut diagonally into 1/2-inch slices
1 medium-size sweet red pepper, seeded and cut into 1/2-inch slices
3/4 cup low-sodium chicken broth
1/4 cup low-sodium teriyaki sauce
2 tablespoons cornstarch
1 tablespoon oyster sauce
2 teaspoons sugar
1 pound shrimp, peeled and deveined
8 ounces snow peas, trimmed
1 can (8 ounces) bamboo shoots
Sliced scallions (optional)
3 cups cooked brown rice
1. Place carrots and red pepper slices in a 5- to 6-quart slow cooker. In a small bowl, blend broth, teriyaki, cornstarch, oyster sauce and sugar. Pour into slow cooker and cook on HIGH for 13/4 hours or LOW for 31/2 hours.
2. Stir shrimp, snow peas and bamboo shoots (drained) into the slow cooker for the final 20 minutes of cook time. Sprinkle with scallions and serve with brown rice.

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