This is really good and so easy. I liked the addition of the jicama. Never used it in stir-fry before, but will from now on!
soy sauce, tamari
red hot pepper sauce
sweet red bell peppers
For sauce, in a small bowl stir together broth, sesame seeds, ginger, soy sauce, pepper sauce and cornstarch until well blended.
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.