~ Shrimp stir-fry Recipe ~

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