Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           chicken broth
   2      teaspoons     sesame seeds
   2      teaspoons     shredded fresh ginger
   1      tablespoon    soy sauce
     1/4  teaspoon      hot pepper sauce
   1      teaspoon      cornstarch
                        vegetable oil for stir-fry
   1      cup           julienne jicama
   1      cup           julienne carrots
   1      cup           julienne red bell pepper
   1      pound         large shrimp -- shelled and
   2                    garlic cloves -- minced
                        hot cooked rice

Preparation:

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.