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Shrimp Stir-Fry

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Makes: 6  servings Prep 10 mins Slow Cook 3 hrs 30 mins  (low) or 1-3/4hours (high)
Shrimp Stir-Fry
Nutrition Facts

Servings Per Recipe 6

  • Amount Per Serving
  • cal.(kcal)277
  • Fat, total(g)3
  • chol.(mg)115
  • sat. fat(g)1
  • carb.(g)42
  • fiber(g)6
  • pro.(g)21
  • sodium(mg)349

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 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 8 ounce can bamboo shoots
  • Sliced scallions (optional)
  • 3 cups  cooked brown rice

Directions

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 1 3/4 hours or LOW for 3 1/2 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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