Shrimp stir-fry

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.

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