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.
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|Serving Size: 1 Serving (442g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 82 (30%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 3g|
|Cholesterol 172.4mg||53 %|
|Sodium 4341mg||150 %|
|Potassium 643.6mg||17 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 10.7g|
|Protein 32.1g||46 %|
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Calories per serving: 269
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