Ingredients
- 2 garlic (cloves)
- 1 jicama (julienned)
- 250 gr shrimp
- 140 gr bell pepper (julienned red)
- 130 gr carrots (julienned)
- 120 ml chicken broth
- 30 ml oil
- 16 ml soy sauce
- 10 gr ginger (shredded fresh)
- 5 gr sesame seeds
- 3 gr cornstarch
- 1 ml 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.
