1/2 cup chicken broth
2 tsp sesame seeds
2 tsp shredded fresh ginger
1 tbsp soy sauce
1/4 tsp hot pepper sauce
1 tsp cornstarch
1 vegetable oil for stir-fry
1 cup julienned jicama
1 cup julienned carrots
1 cup julienned red bell pepper
1 lb large shrimp, shelled and deveined
2 garlic cloves, minced
1 hot cooked rice
A Recipe for
Shrimp Stir-Fry
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This Recipe for Shrimp Stir-Fry is one of thousands in the Recipes-to-go Meal Cookbook.
Food Tip |
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This is a recipe for Shrimp Stir-Fry from the recipe cookbook of Recipes-to-go (Meal)
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Food Tip |
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.
Serves: 4
Shrimp Stir-Fry Recipe brought to you by Recipes To-Go