INGREDIENTS
1 can (16 oz.) sliced peaches in syrup, undrained
1/2 cup chopped green onions
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup diced celery
1/3 cup vegetable broth
1/4 cup soy sauce
2 TBSP. rice wine vinegar
2 TBSP. dark sesame oil
1 tsp. red pepper flakes
1 package (6 oz.) snow peas
1 lb. medium cooked shrimp
1 cup cherry tomatoes, cut into halves
1/2 cup walnut pieces, toasted
Hot cooked rice
DIRECTIONS
Place peaches, green onions, bell peppers, celery, broth, soy sauce, vinegar, sesame oil and red pepper flakes in a slow cooker.
Cover; cook on low for 3 to 4 hours or on high for 2 to 3 hours or until vegetables are tender.
Stir well.
Add snow peas.
Cover; cook on high for 15 minutes.
Add shrimp, tomatoes and walnuts.
Cover; cook on high for 5 minutes or until shrimp are heated through.
Serve over rice.
Serves 4-6.
