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.
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.
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.