Shrimp Stir-Fry

Recipe Ingredients

1/2 cup	118ml	Chicken broth
2 teaspoons	10ml	Sesame seeds
2 teaspoons	10ml	Shredded fresh ginger
1 tablespoon	15ml	Soy sauce
1/4 teaspoon	1.3ml	Hot pepper sauce
1 teaspoon	5ml	Cornstarch
		Vegetable oil for stir-fry
1 cup	237ml	Julienne jicama
1 cup	110g / 3.9oz	Julienne carrots
1 cup	237ml	Julienne red bell pepper
1 lb	454g / 16oz	Large shrimp - shelled and
2		Garlic cloves - minced
		Hot cooked rice

Recipe Instructions

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.

Source:
CHEF DU JOUR NORMAN VAN AKENSHOW #DJ9361

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