1/2 c Chicken broth

2 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 Julienned jicama

1 c Julienned carrots

1 c Julienned red bell pepper

1 lb Large shrimp, shelled and

-deveined 2 Garlic cloves, minced

Hot cooked rice 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.