| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains, Vegetables |
|
Seafood, Stir-fry, Main dish |
4 |
Servings |
INGREDIENTS
| 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 |
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.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“Forgive your enemies – it messes with their heads!”