SHRIMP STIR FRY

 

1 pound carrots peeled and cut diagonally into 1/2 inch slices
1 medium 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 tbs cornstarch

1 tbs oyster sauce

2 tsp sugar

1 pound shrimp peeled and deveined

8 oz snow peas trimmed

8 oz can bamboo shoots

Sliced scallions optional

3 cups cooked brown rice

Place carrots and red pepper in slow cooker. In a small bowl, blend broth, teriyaki, cornstarch, oyster sauce and sugar. Pour into slow cooker and cook on high 1 3/4 hours or on low 3 1/2 hours.

Stir shrimp, peas and bamboo shoots drained into the slow cooker for the final 20 min. of cook time. Sprinkle with scallions and serve with rice.

 

 MAKES 6 SERVINGS OF SHRIMP.*