Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Chicken broth 1 c Julienned jicama
2 ts Sesame seeds 1 c Julienned carrots
2 ts Shredded fresh ginger 1 c Julienned red bell pepper
1 tb Soy sauce 1 lb Large shrimp, shelled and
1/4 ts Hot pepper sauce -deveined
1 ts Cornstarch 2 Garlic cloves, minced
Vegetable oil for stir-fry Hot cooked rice

For sauce, In a small bowl stir together broth, sesame seeds, ginger,
soy sauce, pepper sauce and cornstarch until well blended. Set aside.

In a large skillet or wok, heat 2 tablespoons oil. Stir-fry jicama and
carrots for 3 minutes, remove from pan and set aside.

Add oil if needed and stir-fry bell pepper with shrimp and garlic for
3 minutes, or until shrimp turn pick and opaque. Stir sauce again;
pour into center of wok. Cook until mixture bubbles. Return jicama
and carrots to the pan, cover and cook 2 minutes longer, until heated
through. Serve over hot cooked rice.

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