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. Adapted from Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.