Shrimp stir-fry
4 servings
Ingredients
| Quantity | 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 |
| 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 | Garlic cloves, minced | |
| Hot cooked rice | ||
Directions
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.