Ingredients

• 1/2 c Chicken Broth
• 3 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 Julienne jicama
• 1 c Julienne carrots
• 1 c Julienne red bell pepper
• 1 lb Geisha shrimp, shelled and deveined.
• 2 Garlic cloves, minced hot steamed white rice

Preparation

Sauce: 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 Geisha shrimp and garlic for 3 minutes, or until shrimp turn pink and opaque. Stir sauce again: pour into center of wok. Cook until mixture bubbles. Add jicama and carrots. Pour Geisha shrimp stir-fry mixture over white cooked rice, then serve.