Ingredients
- 2 garlic (cloves)
- 1 jicama (julienned)
- 1 lb shrimp
- 1 c bell pepper (julienned red)
- 1 c carrots (julienned)
- 1/2 c chicken broth
- 2 tablespoons oil
- 1 tb soy sauce
- 2 ts ginger (shredded fresh)
- 2 ts sesame seeds
- 1 ts cornstarch
- 1/4 ts pepper sauce (hot)
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.
