Shrimp Stir-Fry

• 1/2 cup chicken broth
• 2 teaspoons sesame seeds
• 2 teaspoons ginger fresh, shredded
• 1 tablespoon soy sauce, tamari
• 1/4 teaspoon red hot pepper sauce
• 1 teaspoon cornstarch
• 1 x vegetable oil for stir-fry
• 1 cup jicama julienned
• 1 cup carrots julienned
• 1 cup sweet red bell peppers julienned
• 1 pound shrimp shelled, deveined
• 2 each garlic cloves minced
• 1 x rice hot, cooked

1. For sauce, in a small bowl stir together broth, sesame seeds, ginger, soy sauce, pepper sauce and cornstarch until well blended.
2. Set aside.
3. In a large skillet or wok, heat 2 tablespoons oil.
4. Stir-fry jicama and carrots for 3 minutes, remove from pan and set aside.
5. Add oil if needed and stir-fry bell pepper with shrimp and garlic for 3 minutes, or until shrimp turn pick and opaque.
6. Stir sauce again; pour into center of wok.
7. Cook until mixture bubbles.
8. Return jicama and carrots to the pan, cover and cook 2 minutes longer, until heated through.
9. Serve over hot cooked rice.

chicken broth, sesame seeds, ginger fresh, soy sauce, red hot pepper sauce, cornstarch, vegetable oil, jicama, carrots, sweet red bell peppers, shrimp, garlic, rice

Taken from recipeland.com/recipe/v/shrimp-stir-fry-37281 (may not work)