Yield: 4 servings
Measure | Ingredient |
---|---|
½ cup | Chicken broth |
2 teaspoons | Sesame seeds |
2 teaspoons | Shredded fresh ginger |
1 tablespoon | Soy sauce |
¼ teaspoon | Hot pepper sauce |
1 teaspoon | Cornstarch |
\N \N | Vegetable oil for stir-fry |
1 cup | Julienned jicama |
1 cup | Julienned carrots |
1 cup | Julienned red bell pepper |
1 pounds | Large shrimp, shelled and deveined |
2 \N | Garlic cloves, minced |
\N \N | 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.