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

Description

This Easy Shrimp And Vegetable Stir-fry Recipe Actually Relies On The Convenience Of The Crock Pot To Prepare This Low-calorie, Low-fat, And Low-sodium Dish.

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